Anyway, I had originally hoped to have leftover pumpkin chili to go on my baked potato, but it didn’t work out that way. We ate it last week on baked potatoes instead of having pizza. (However, my daughter basically turned her baked potato into a pizza.)
I simply didn’t get home in time enough to make my crust....sometimes it happens if meetings go over. Like many disappointments prove to be, this was a blessing in disguise....the perfect opportunity to add my next pinto bean recipe entry.
This recipe is the recipe I decided to use. Pinto Bean Chili in the IP (using dried beans). It is from Neena over at Paint the Kitchen Red. Of course, I never do things quite as called for. I also didn’t need a large batch of chili. Since she gives step by step (extremely detailed instructions) I am not going to do so.
Sorry about the water spots, but I don’t want to waste paper by printing this out again.
I’ll use it as is.
I did end up using 2 cans of Rotel.
Just to make certain I don’t have any trouble with tomatoes sticking, I leave them on top when I cook chili.
When it was done I gave it a good stir and this is what I ended up with.
Verdict:
This chili is pretty good!
I ate some in a bowl for my lunch.
Then I had some on a baked potato for my supper.
(With me being the only one home to eat it, I’m thinking I may freeze some leftovers.)
No comments:
Post a Comment
Due to a large volume of spamming I’ve had to undo the “anyone” can comment feature. Hoping this lets all of us not have to wade through the hoopla.