Skip to main content

Beef Chili with Pinto Beans

Writing a post on chili is always challenging.

There is no turing back. Often by the time I am ready to sit down to the task, the pot of the said stew has long been emptied and left out to dry. I can't go back and re-sample the chili for a quick refresh of the taste.

There is no cross reference with anyone around me. I have yet heard of someone who eats chili here, much less about someone who knows who to cook a pot of it. Maybe some eatery do serve chili, but I doubt many try or take them seriously.

Except for someone.

And, strangely, that someone is my brother. He is definitely not a big foodie as I am, but he knows how to enjoy his food.

So it happened that there was once he popped into my place to have dinner and I gave him a bowl of chili. He eyed it skeptically and then upon recognising what it was, smiled happily.

He didn't explain why he was smiling when he tucked into the bowl of beef chili. He didn't have to. It took me a while and then I had this flashback of him coming home from school carrying a paper box gingerly. When he opened it up, it was a chili dog from A&W. He loved the chili topping. It was the only reason why he could suffer the hotdog.

My previous batches of chili have always been made with canned kidney beans, which appear in most recipes. Of all the beans that I picked up from FoodXervices, I didn't think to pick up kidney beans as it is quite easily available in supermarkets. So when I wanted to cook chili, I had none to add in. I am such a planner, isn't it?

Luckily for me, listed as a variation to the Classic Beef Chili was the Beef Chili with Bacon and Pinto Beans in The Best Slow and Easy Recipes. I offered up a quick prayer. And I thought that I am not a religious person. Perhaps cooking does that to a person.

Now I have a three-quarters of a kilo bag of pinto beans to cook.

The recipe for Cook's Illustrated Basic Beef Chili can be found here at Taste Book, I swapped the 2 cans of kidney beans for 1-1/4 cups dried pinto beans which have been picked over and soaked.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to