Now, I know I said I follow rule number 7, but for some reason I did not taste-test this chili. Maybe because I was fighting off a cold this past week and subconsciously didn't want to spread my germs? Whatever the case, I was taking a huge risk by eyeballing how much oregano, salt, pepper, bay leaves, and chili powder I was throwing in. Somehow, probably due to one of my bouts of extreme good luck (like that time I obtained free $125-value sox tickets, won $100 on a dollar scratch card, found a food vendor friend amongst a sea of them at Fenway, and came out alive after a broken elevator ride), the chili tasted pretty darn awesome. All of the spices had their moments of shine - the oregano and chili powder debuted at the first taste, the salty taste came shorty after, and the aftertaste left your mouth hot, a sign that the pepper and chili powder were doing their job. Also, due to leaving the chili uncovered during the simmering process, it took all of 30 minutes for the chili to simmer down. Maybe it's supposed to take longer and maybe I'm supposed to simmer it at a lower temperature, but I knew it was done when the meat started to burn.
I layed the chili on a bed of chips and topped it off with some cheese. Adding the signature candlelight and appropriate music (This time it was the mariachi fiesta mexicana station on Pandora), an 11 PM dinner seemed worth all of the efforts. And this time, I was actually fighting off a mood to just put a pot of ramen on the stove - dragon boating practice got the better of me that night.
Eleni posing with dinner:
For dessert, we had whipped cream with blueberry spoons! A sweet treat.
Next week is probably going to be a sheperd's pie of sorts. Stay tuned!
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