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Baked Potatoes and Chilli
Posted By Kerri
I know, baked potatoes again but we do have a big bag to get through and I’ve never had chilli with baked potatoes before. And it’s cold out and I’ve had a horrible day so this seemed like the very best kind of comfort food.
I made the chilli yesterday during my mammoth day of cooking. As usual, I forgot to soak the beans beforehand so reverted to the method we used with the butterbeans: boil for 20 minutes, soak for an hour and then boil again for another 20 minutes. It didn’t work so well this time and resulted in very hard kidney beans, I didn’t find this out until after I’d added them to the sauce though so tried to rescue it tonight by cooking and simmering again. It worked in part but they were still a little tough. Better tough than squidgy though.
The other issue was that I just couldn’t seem to get any heat into the sauce, I think I probably used four times the amount of chilli powder than our normal recipe called for and still it wasn’t hot enough. I think it’s time to invest in some new chilli powder. Other than that it was tasty.
Oct 28th, 2008
A MESSAGE TO ALL, IT IS FRED’S BIRTHDAY ON WEDNESDAY 29th. CAN WE ALL SING HAPPY BIRTHDAY PLEASE?! (as I forgot to send a greetings card to him). I DON’T THINK IT WILL BE A FRAZZLE AND SKIPS PARTY THOUGH.
If my chilli isn’t hot enough I just cheat and add a few drops of tabasco. Should give it a kick without baffecting the taste.
Happy birthday to Stephen!
I sometimes add finely chopped red chilli if I find something isn’t spicy enough. It has to be regulated carefully though…! Failing that, Encona’s hot sauce is great.
Thanks Lizzie 🙂
And yes, I think we could have gone for some fresh chilli when the powder didn’t turn out to be hot enough. I often add both fresh chilli and powdered chilli to dishes to give a broad range of chilli-related flavours.