But that is a very impressive result, Gris!

Ha, totally fair. It is a passion project thing. I did triple the chili paste last time, though, so making it again is essentially an onion and cans, since I noe have frozen paste. The chili paste is most of the work in the food lab chili recipes. Well, the meat ones also have crazy meat work, but I see no value in meat chili. Weird that way.

I also made the food lab's six hour tomato sauce yesterday. Which sounds worse than it is, since it just sits in the oven for essentially all six of those hours. The worst part was opening and cleaning six cans of tomatoes!

I love a good fast chili, though I also occsionally make the crazy ones. I made this [link] super intense vegetarian chili for a chili cook off a few weeks ago and won second place. Second place in a TN cook off with a vegetarian option!

Impressive! I made a different chili recipe a couple times that had sweet potatoes in it, and I was impressed with how delicious the sweetness pairs with the spiciness of the chili.

The hominy puts it next level. I also added a little unsweetened chocolate.

Yeah, actually looking at the recipe, I see that.

I hadn't figured it out until I got some Blue Apron meals, but I don't actually enjoy the process of cooking all that much! I really like having cooked, and I like deciding what I feel like eating and coming up with stuff, but have no interest in spending extra time in the process. The Blue Apron was all the tedium with none of the fun, for me.

I always put a little unsweetened cocoa powder in my chili. I haven't made chili at all this winter because I haven't felt up to eating it or cooking really.

Yay, Strix!

having a glass of this

Ooh, chocolate and strawberry.

I have returned from Best Buy and the fancy booze place, where I spent a lot of money on good scotch, gin, and rum. I've cleaned and have junk to toss. I have sorted through books to donate. I still need to clean the bathroom and sweep, but I think I'm going to make tacos first.

Thanks for the hotel recommendations, btw.

I...don't think I've ever used a recipe to make chili. All the different kinds I like are memorized/impov work. (There's the Cincinnati chili I've been making since I was old enough to use the stove, the pulled white chicken one I think might have been from the Washington Post the first time my mom made it, the chicken "fajita chili" that's more or less a burrito bowl, the vegetarian Cincy style...those are the main ones.)

You guys, I've adulted so hard today! I went to Pep Boys and returned the stereo they've been lying to me about for a month (short version: the installation kit they said they'd ordered over and over and over again is no longer carried by their supplier and is in fact *impossible to order* through Pep Boys), I left a 1-star Yelp review about the Pep Boys for being lying douchebags, filed taxes, and submitted Aeryn's pre-k application online.

I think I've earned some cookies and House of Cards now.

All the chilis I've had have been too spicy, but then I'm a wimp when it comes to spice. And I'm not a fan of beans. So I guess I'm after meat in a tomatoey but not sweet sauce.

I've never used a recipe for chile stews, chili or any such variations. I'm going to credit my friends' parents and grandparents and all the great home cooking NM restaurants growing up, because my mom was never an intuitive cook, and my versions in no way resemble the recipes she made. Also, I AM a pretty good intuitive cook. Not like competing on a cooking show or anything, but when I want to achieve a certain result, I usually know how to go about it, be it chile/chili or something else. It's chemistry! Always was my favorite lab.

Baking, I need a base recipe, but I like to play with flavors within that.

I like cooking and baking, but neither to the ends of eating, primarily. When I'm in the mood, I'm in a flurry and it's fun, but I don't do either to plan meals or anything. Which is why I subsist off mostly salad.