We didn't know what to expect with this chili. It was the first time ground lamb was used as the main ingredient. On the other hand, two of our favorite ingredients, tomatillos and green jalapeno powder, made it promising. The results were a pleasant surprise. Slightly toasted garlic bread cubes garnished this soupy chili and it was unanimous that the bread was a key to its success. The spice factor was perfect, even for our sweet-loving member of the panel.
If you are curious about the name of this chili and why it is Nevada's, you'll have to check out the book. We gave the chili a 3.3 and had it with Magic Hat lager from Vermont.
P.S. Geoff made my favorite chili so far for his friends at their yearly gathering in the Poconos. "Mardi Gras Vegetable Chili**" from Louisiana found a use for all those dried California chiles as he tripled the recipe. Sounded like I'm not the only one who loved this chili!
*Chili Nation, page 93.
**Chili Nation, page 65.
No comments:
Post a Comment