Tonight's chili was, indeed, pig chili with two pounds of pork tenderloin. I should have known by now to reduce the amount of sugar (since the authors seem to go a little overboard) but, instead followed the recipe to a "T". My cooking partner was too busy with homework so I was on my own. Of course, any chili that uses the ancho chiles has an edge, so it earned a 3.16. With a little less sugar and a little less apple cider vinegar it would have gone much higher. This chili would have actually made a really delicious pork barbeque sandwich (Ed, I think you would have liked it) since it was not saucy at all and the spice level was perfect.
The most amazing part of this meal was the cornbread. We've been searching for the best cornbread recipe and I happened to come upon one from a "Food and Wine" January 2007 magazine. It had a little bit of scallions in it and had the flavor we loved from the spoon bread. The texture was what we've been looking for.
Keeping with the "autumn" motif we started last week with the pumpkin beer, we paired this chili with Sam Adams' OctoberFest beer. The kind of beer that leaves you really thirsty. I don't think we'll go back to that one.
*Chili Nation, page 106.
No comments:
Post a Comment