Hey, what do you know! I'm actually managing to do another post!
Tonight's dinner is adapted from Cooking Light March 2004. We didn't find any chorizo when went to the store this weekend, and I wasn't interested in doing a separate trip just to get it, so we chose some spicy Italian sausage instead. Yes, I realize that sort of deminishes the "southwesternness" of the dish, but as a native New Mexican, I don't care. Chili is a Tex-Mex dish to begin with, and I will mess with Texas if I want to.
It's on the stove now. Overall prep time was not bad, maybe 20 minutes until cooking time.
First impressions are good. It includes plenty of garlic, red and green peppers, corn, black beans and onions, as well as tomatoes, so the color is lovely. Colorful food always makes me think I'm doing something right (unless it's blue or pink. No food should be blue or pink.)
I just did something crazy with my keyboard on my Ipad. I hope I will be forgiven if I miss some spelling errors. OK, I fixed it. The Ipad has all kinds of gesture shortcuts that you find by accident.
Anyway... I was thinking the chili might not be spicy enough, but a test has proven that there is just enough chili powder in there to kick my butt. Maybe a little more cumin (always need more cumin than they recommend). Will return to post about the final product once it is done. Now I have some lessons to plan.
You know what, that was really quite good! Spicy enough to leave a tingle on the lips and make me sweat a bit, but not so hot I want to cough up a lung. You add a bit of semi-sweet chocolate at the end of the cooking time, which gives a nice depth to the dish, and serving it with a dollop of sour cream adds a necessary creaminess.
Overall grade: A (I will definitely make this again, particularly if I need something for a large group).
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