Last week, I attempted to cook up some chili. I figured the process would be simple – chili is essentially the garbage disposal of recipes. I assumed you dumped everything into a crockpot and then walked away.
Yet, I found a way to mess it up.
Making chili is easy and should be foolproof. But in my stubbornness and manic running around, I didn’t bother to grab one of my three cookbooks for a reference, nor did I feel the urge to look up a quick ingredient list online. Similar to how a bird naturally knows to migrate during the winter, I figured instinct would take over and create this dish.
That is how this happened:
My chili was watery, had an overwhelming flavor salt, and was not chili.
So, to roll with this failure, I’m claiming it as a SUCCESSFUL Stewli: a hybrid stew/chili.
Below, you’ll find the wonderful recipe for this SALTY SURPRISE.
…Should I not call it that?
I’d say send me your beautiful stewlis but
a) That sounds way too close to stool, and
b) I truly doubt anyone will be inspired by this recipe.
Instead, maybe share some recipes even I can’t mess up, and we’ll put it to the test.