You know how sometimes you’d look at a recipe, see the long list of ingredients and just go “ugh”? That’s how I was with chili for a very long time. I see the spices involved and head for the nearest restaurant serving it instead. But recently, I found myself with time on my hands and the need to replenish my spice cupboard, so I printed out a recipe for chili con carne and headed to the store.
Tt wasn’t difficult to make. Just involved a lot of slicing and dicing — and patience (it takes about 2 hours to make). The chili I made included 3 cups of white onions, 2 cups of finely sliced carrots and 3 cups of green bell peppers. I was so happy I decided to get the pre-shredded cheese. My arm was killing me after the slicing and dicing, I don’t think I would have enjoyed the grating.
The recipe from epicurious.com also included one for chili cheddar shortcakes. I almost didn’t make any because I “fear” making bread. Any time a recipe mentions dough and kneading, I freak out. But in honor of Julia Child’s 100th birth date, I decided to follow her advice and “be fearless.” I think the shortcakes came out OK.