Making a humongous batch of chili. I have been using seasoning packets, as I had some specialty flavors from Aldi's, but today I'm going back to the recipe that my ILS worker taught me years ago. It's not like my dad's chili, but I have yet to figure that one out. I think the difference is not letting it reduce on the stovetop all morning. I use a pressure cooker. And given the load of ingredients that I was amassing, I dispensed with the 8-quart and pulled out my 10-quart Instant Pot. I was going to use Frankenstein meats -- one pound hot pork sausage and one pound ground turkey -- but I remembered that when we organized my chest freezer Friday, I discovered that I had plenty of ground beef on hand. All the ground beef on top was 93%, which isn't ideal for chili, but it will have to do. I'll eat some after pressure cooking, because the only thing that I've eaten today is a croissant sausage McMuffin. After I take my fill, I'll leave it to simmer with the lid off for the rest of the evening.
My ILS worker's supervisor, who helped me out on Friday, suggested adding whiskey to my chili. Unfortunately, I neglected to inquire as to what kind of whiskey, and at what stage to add it. I was tempted to use the Lagavulin 16, but I don't have a lot of that left, so I demurred. I think I've still got an open bottle of Balcones corn whiskey, but forgot about it, and didn't want to open the bottle of cask strength corn whiskey. So I settled on a bottle of Jack Daniel's rye that I'm not overly fond of. I was going to add it at each stage, but I was so heavy handed adding it to the meat, I decided to stop there, lest my chili end up tasting like a meaty old fashioned. And I was so excited, I almost forgot to add the meat back in.
My ILS worker's supervisor, who helped me out on Friday, suggested adding whiskey to my chili. Unfortunately, I neglected to inquire as to what kind of whiskey, and at what stage to add it. I was tempted to use the Lagavulin 16, but I don't have a lot of that left, so I demurred. I think I've still got an open bottle of Balcones corn whiskey, but forgot about it, and didn't want to open the bottle of cask strength corn whiskey. So I settled on a bottle of Jack Daniel's rye that I'm not overly fond of. I was going to add it at each stage, but I was so heavy handed adding it to the meat, I decided to stop there, lest my chili end up tasting like a meaty old fashioned. And I was so excited, I almost forgot to add the meat back in.