Remember the French onion soup? Well, we had a lot of extra, such as the beef loin used to help make the soup. The juices from the beef helped build the taste of the soup. So, suddenly, we were left with a well cooked beef loin. Guess what? We used it to make chili.
The beef was incredibly tender by this point, and fell apart easily. So adding extra sauces, wine, topped with beans, chili peppers, and so
me hot sauce, it cooked slowly over the next six hours. And what an awesome meal it made. I had to have two bowls. The best part came after the meal.
No, not that.
There was a subtle aftertaste, and the hot came out after the meal was down. A nice kick to a great chili.
Until next time…
…keep ’em flyin’!
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