lessons learned?

i had a lot of fun making chili for the first time.
probably because like i pointed out in the previous post, its really hard to screw up.
the great thing about this dish if you're making it with bread bowls is that you can hollow out the buns while the chili is simmering. use the excess bread and dip it into the chili as it cooks, testing the flavor. you can also use some olive oil and balsamic as a snack to tide you over while you wait salivating for the chili to reduce.
if you wanted to add an extra little kick to the recipe you could melt the cheese on top of the chili before you topped it with tomatoes. bake around 350 until cheese bubbles. .
the buns i used in this instance were a little bit too big i think. there was no way that greg or i could have finished the whole thing.
chili always tastes better after it sits for a little while. if you want to freeze it i would suggest cooling it in the fridge first. chili can apparently last up to 6 months in the freezer. i always finish my chili before then, so i couldn't tell you from experience, but you are definitely good for at least a month.
never be afraid to experiment with chili. this is why its one of the funnest and most carefree things to make. it can be a medley of so many different things that you can feel totally uninhibited in your creating. add some different spices. substitute different veggies. try going totally vegetarian. every spice, every kind of fish, beef, poultry, veggie, it all tastes good when simmered on low heat served with sour cream, cheese, or garlic toast.
next time i think i will try making chili with a different kind of meat. maybe turkey?
more to follow soon...