Yes, I am posting a chili recipe in May. No, I didn't just make it though! I've been meaning to blog about it for awhile now... so no better time than now. My man and I am always looking for different chili recipes. I like to take different concepts from different recipes and discover what we consider to be the best chili.
And I've been trying to use my cookbooks more. With the internet, I get so caught up in making recipes from other food bloggers. But I seriously have so many cookbooks that need to be used up! So I figured that I would try to make as many recipes as possible from a single cookbook before I move on to the next, and give you guys a review of the recipes I make from each cookbook! So I'm starting with Taste of Home's Down Home Cooking for One or Two. The longer I am in the food blogging world, the more I learn obviously. And I am learning that these Taste of Home cookbooks aren't anything high quality like ones you'd find from well-known celebrity chefs or seasoned pros. They are more basic cookbooks for the average person who just needs to make a simple, quick meal for the family... or in this case, for one or two people! I thought this was a perfect cookbook to start with because it suits our needs... quick and simple recipes that don't call for a lot of ingredients, and they are already scaled down to our portion size. So I hope to be making more recipes from here coming up!
We started with this quick chili recipe - Chili for Two. What a creative name. I want to change it, I really do. That's no name for a recipe! But I didn't make the recipe so who am I to say what it should be called? So yeah, we're talkin a pretty basic chili recipe. Nothing special from any other chili recipe you can find anywhere. It wasn't bad, it just wasn't fantastic. Not THE BEST CHILI ever! I did like the small batch and not having to bust out my math skills to convert measurements. But it could use some more ingredients to spruce it up, that's for sure!
*Yields 2 servings
- 1/4 lb ground beef
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 (15.5 oz) can chili beans, undrained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 tbsp sour cream, divided, for garnish
- 2 tbsp cup shredded Monterey Jack and mild cheddar cheese, divided, for garnish
- 2 cilantro leaves, divided, for garnish
Rating: 3 out of 5 forks
I will be linking this up to:
Foodie Friday @ Designs By Gollum
Foodie Friday @ Little Brick Ranch
So there you have it. Not the greatest chili of my life, but still tasty!
One down, many more to go!
Check out my other review from this cookbook, Bart's Black Bean Soup for Two.
Peace, and bacon grease!