I’ll keep this post nice and tidy. This “chocolate stout chili” rocks. I’ll call mine a “beef and beer chili” since I used a can of Guinness, but it was still one kick-ass chili. Other than omitting the bouillon and substituting the beer, I left the recipe intact and followed it exactly. *This is me giving myself a pat on the back because I stink at following recipes.* Nine times out of ten, the urge to improvise prevails. In the effort to restrain, I discovered that elusive one time and my goodness, was it worth it.
It’s a fact that chili tastes better in cold weather so I made some last night to give my stomach some holiday cheer. Wanting to make sure it tasted good, I marched into the kitchen with a solid recipe in hand. However, I quickly fell prey to my old habit of adding a dash of this and and splash of that and the next thing I know, my dish is just a shell of the recipe I fully intended to follow. The base was ground beef, onions, carrots, crushed tomatoes, and tomato paste; for seasoning I added some beer, dijon mustard, chili powder, and dried herbs. Against the recipe’s express instructions I added a can of beans, and I also threw in a can of pumpkin at the end, which provided an appealing viscous texture and imperceptible vitamin boost. So, no recipe but a few evenings worth of chili to show which makes me a happy camper.