The Bride is glad you liked the recipe. I liked her disclaimer. Haha. We both feel that the super dark choc is essential.
Now that is interesting....spaghetti with Chili....it sounds very tasty. My dad used to poach an egg in his chilli for breakfast. Not something I ever tried but my daughter still makes it to this day. The spaghetti sounds more appealing to me. I forgot to comment about your serving dishes. They were very striking and made the chili look even better, if possible.
You know Loggie, Daniel and Mel— this idea of chilli and spaghetti is not our own. Years ago when my Bride and I worked in the US, we travelled all over for this company, so we got to eat in so many enormously varied restaurants. It was in one of these chain restaurants where we ate chilli and spaghetti for the first time. I do not remember the restaurant, but my Bride thinks it was Denny’s or Arby’s. It was somewhere in the NE of the country. Since then we do that with chilli left-overs. All topped with grated cheese. We have used other types of pasta as well as rice.
Sjeord, that's good and over here would have spaghetti with it and with a curry it would be white rice.
When we have a strenuous day of work outside, I make a bowl of chili with scrambled eggs and shredded cheddar cheese on top. It's a power-meal! I love your recipe, Sjoerd! I've got to try the chocolate!
Thanks B. If you do use the chocolate just make sure it is 98% pure or more. I like the chilli after a long day of garden work in the cold. It does the trick.
I make enough chili to have it for several meals. One or two meals with rice (and cheddar or sour cream, chopped scallions, or cilantro), one made into burritos, one made into sloppy joes. Chili is adaptable. @Beeker I like it with eggs too, scrambled or over easy, with some Tabasco on top.
We do the same, Daniel. We made a pot for five six meals this last time. I always imagine that the frozen-in chilli tastes better than on the original day.
When we go ice fishing or on a lengthy sled trip, I take a portable burner and heat the chili from the freezer on the back of my snowmobile. We take a large bag of Tostidos or Dorito Chips ( the Nacho cheese flavoured kind) for dipping into the chili. So good when are chilly and the portable burner on low keeps it warm. ( the spoon used to keep the chili stirred lives in the pot for our tasting convenience ) We've tried it that way at home, but it never tastes as good as it does when we go icefishing. It's the only time we have chips with it now. I like the rice idea @Daniel W .
Hi there... Wow I see that you're still busy Sjoerd. Told you I would pop back in for a minute now that things have slowed down. Missed everyone.
I have missed you to, Hummer. I am so delighted to see you, hopefully things are going well there. I guess your plots are ready for winter now, right.
