Chorizo is a good addition to chili.
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I have a Ground Bison chili recipe that I like. A bit spicy, so I cut the hot pepper ingredient a bit.
Toss one of the two Ground Bison packages from Costco in it. Perfect size.
I used fresh chilis in the past, but these days I mostly stick to powdered spices, got lazy. Sometimes I’ll add a little jalapeno but my family doesn’t like spicy food so I have to tread lightly. I add fresh garlic and a little onion to the pot but I mostly prefer raw onions on top.
When we lived in CO I could get fresh hatch chilis on the cheap and I’d mix up a batch of diced onions, hatch chili, and tomatoes, and that was good on so many foods, including chili.
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Has beans so doesn’t really count.
I will defend beans in chili. I prefer beans in mine, though I go a little easy on the beans.
I’ve posted this before. today I’m making my grandmother’s Christmas cake. she made it for years. when she passed, my aunt made it for years. my aunt’s getting old, so now I make it.
back in 1940 something, king what’s his face visited Ottawa for his birthday. a bakery - still running today - made him a 500 lb birthday cake. later they produced a scaled down version and published that in a paper. Grandma took the recipe from there. first ingredient… 20 eggs lol. 2 lbs butter.
I make it every year. it’s not particularly good cake.
Does it have you know what in it??? 
2 lbs.
all the various candies fruits and raisins cost $115. holy cow.
Somewhere, kittens are being drowned and puppies are being kicked. I will pray for your immortal soul.
the ingredients are very 1940s.
two different kinds of raisins. 20 eggs. 2 lbs of butter. mixed peel. treacle. fruit sugar. etc. not stuff I’d expect to see in ingredients today.
The woman behind me at the checkout had similar ingredients, I bet making something similar.
This is a bit WTF for me. You make a giant expensive cake every year that isn’t good? Time to start a new dessert tradition next year IMO.
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So make it better. Fuck tradition. Make it better
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Ok so. The fam raves my pasta salad. It’'s just pasta salad come on. Anyway here’s my secrets. A shit0-ton of salt in the pasta water, 45 -60 ml in the water. Double what you’d do for regular pasta with dinner. Cut up the veg and put it in a separate bowl then make a dressing (vinigar, oil, salt, pepper, honey, mustard) and let the veg sit in the dressing for a bit. Mix with the pasta and let it sit until the people want to eat it.
An important feature is to make sure everyone knows it needed to sit for a few more hours to “blend” flavors but you were just too busy doing everything so it will have to do…
Music for the above post
it was good enough for grandma. shut up and eat it lol.
it’s 100% tradition, keeps my grandmother’s memory alive. she was a huge monarchist, loved the royal family. so making a cake that was originally made for a king, that my grandmother made, well that’s what it’s about. not so much that you could use these things as bricks in a foundation.
I started making her chili sauce this year as well. it’s also ok, nothing special lol.
And I’m hoping to get home and have a family cookout this year where I make my aunt’s perch rolls. they’re actually memorable. my uncle probably doesn’t have many years left so I better get this done soon.
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Not a big fan of tradition when it sucks. Slavery was a “tradition.”
This year, I’ll be making my Mom’s Stuffed Shells for Christmas Eve. It is a tradition my immediate family missed due to our going to my wife’s dad’s on Christmas Eve (or as my friends like to threaten to each other, “Two Christmases!”), then preparing a turkey that night for the next day.
Anyway, I don’t think I’ll change it too much. Homemade sauce (cans and herbs), some ricotta blende of cheese that needs to be stuffed into shells and frozen between now and Christmas.
