If you can find cans of hominy, it rocks in chili.
I don't think I've ever seen it here, but I've never looked for it.
Also, one way to punch up the corn is to toss it in a dry skillet until it gets all browned and toasty.
I must try that.
'Shells'
Off-topic discussion. Wanna talk about corsets, pandas, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
If you can find cans of hominy, it rocks in chili.
I don't think I've ever seen it here, but I've never looked for it.
Also, one way to punch up the corn is to toss it in a dry skillet until it gets all browned and toasty.
I must try that.
I'm going to be making up some chili this weekend!
I think I'm going to make some this weekend too! Perhaps on Monday.
Sophia, I tend to cook my down a fair bit, so it does get a little mushy, but the tomato paste thickens up what all the moisture coming out of the veggies would make soupy.
Do you guys have a long weekend this weekend? We have no holidays between New Year and Easter, it's so wrong.
Too bad y'all weren't bigger racists, huh?
That's what niceness will get you, Canadians.
Tomato paste-- check.
I do not have a ong weekend, and we get no time for easter, so I think that I have nothing between now and memorial day.
That is far too long between holidays.
Ooh, I just invited some (possibly semi-, but still) vegetarians over for dinner. Maybe I'll make chili!
Tonight I had Italian out for dinner, which was yum, but more money than expected. Which is what happens when you order a million things.
And yet? I really want Korean food.
OMG, this picture of the world's smallest man with the world's tallest man is just freaky: [link]
He Pingping of China holds the hand of Sultan Kosen of Turkey as they attend the Guinness World Records Roadshow, on January 14, 2010 in Istanbul, Turkey. He, standing at 73 cm (2 feet 5 inch), and Kosen, at 246.5 cm (8 feet 1 inch), are both in the Guinness World Records for their statures.
Oh, yeah, we just discovered hominy in chili and it is serious nom. It's the right texture for chili and everything just absorbs all the spicy deliciousness. The SO always makes a big batch that we intend to freeze, but we never do because it's so good we have to just eat it all up.
We make ours with ground bison, natch. And super hot. Because we've been living in the southwest a long time now.
Oh, yeah, and the only major deviation we have in our recipe is that we bring to a boil first, then reduce to a simmer. You can simmer it all day and it just keeps getting better. Then we add the canned beans with their liquid late in the process, so they don't get too mushy.