Though I probably wouldn’t eat such a messy dish on such a nice fuzzy blanket or whatever that is, this picture looked too nice not to use (stock…not mine btw).
Comfort food season is here.
Baked mac and cheese, soups, stews, pot pies and yes, chili, go hand-in-hand with fall and winter.
Do you add corn or no corn? Beans or no beans? Rice or no rice? All veggie or no veggie? Apparently there are many ways to prepare this southern favourite.
I grew up with the ground beef-kidney beans-baked brown beans-canned tomato-with-pre-made-seasoning type of chili. These days I continue to make mine similar to the family recipe though always interested in learning different ways of preparing it.
Adding sour cream, tortillas, cheese and cilantro is a nice way to make it more exciting and ya — pair it with a warm bun or biscuit with lots of real butter…so good.
Along with lasagne, soup and tomato pasta sauce, chili seems to always taste better the next day. Probably due to the flavours having had time to mix well, leftover chili can’t be beat.
Got surgery coming up in a week or so thus I’m packing the freezer with pre-made meals and baking. Dominant arm will be out of commission for a while so food preparation for the 3 guys is key for at least a few days after.
What are your favourite leftover (or make-ahead) comfort meals? Open to new ideas that will keep the kitchen interesting!