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Chili Recipe Update
So I tried the chili recipe I devised in that Math in Real Life post from last month (see the bottom of that post for the final recipe). The results are (drumroll) good! I like it.
I think it tasted a little better than the mix, but there was a higher liquid-to-stuff ratio. Weird.
I did not include the zucchini this time, and I used "only" 1 tablespoon of salt, not the whole 5 teaspoons I had calculated. Nevertheless Robin said it was waaay too salty. I didn't notice that but I will try even less salt next time. Normally I want 1 teaspoon of salt for recipes that involve a pound of meat.
This uses a LOT of spices, more than I use for other recipes. I generally buy my spices in bulk (either in large containers or from the bulk bin), so it's probably still cheaper than buying the mix.
It seems like I could cut the liquid part of the recipe (all but the meat and beans) in half and be happy--except for that 8-oz can of tomato sauce (which is already half the size of the cans I normally buy). I could try just cutting the total volume of the tomato sauce + cans of water in half, but I have definitely had chili that tastes more tomato-y than I prefer, so it sounds a little risky.
I think it tasted a little better than the mix, but there was a higher liquid-to-stuff ratio. Weird.
I did not include the zucchini this time, and I used "only" 1 tablespoon of salt, not the whole 5 teaspoons I had calculated. Nevertheless Robin said it was waaay too salty. I didn't notice that but I will try even less salt next time. Normally I want 1 teaspoon of salt for recipes that involve a pound of meat.
This uses a LOT of spices, more than I use for other recipes. I generally buy my spices in bulk (either in large containers or from the bulk bin), so it's probably still cheaper than buying the mix.
It seems like I could cut the liquid part of the recipe (all but the meat and beans) in half and be happy--except for that 8-oz can of tomato sauce (which is already half the size of the cans I normally buy). I could try just cutting the total volume of the tomato sauce + cans of water in half, but I have definitely had chili that tastes more tomato-y than I prefer, so it sounds a little risky.