Do what you love.

I've been toying with the idea of resurrecting Born To Crock and going back to oversharing the food I/we consume. SO much has changed since I first started sharing my crocks that I don't know where to start. I mean...over the past 5 years I've/we've been dealing withs so many "fun" health issues that have changed our family's eating habits. Both kids are SUPER picky and rarely eat what I crock, but that's not going to stop me from doing what I love! Right? Right.

Speaking of love... Last week, hubs was craving something buffalo chicken-y. Old me would've whipped up some of my infamous Buffalo Chicken Mac & Cheese. Buuuuut since new me can't really have more than a tablespoon of it at a time, I whipped up this instead.

"Buffalo Chicken and Bean Chili" (6 quart pot)

2T olive oil
16oz ground chicken
1 onion, chopped
1/2 c carrots, chopped
1/2 c celery, chopped
1/2 T chili powder
1/2 T cumin
1/2 T paprika
dash salt
dash pepper
1 3/4 c white beans, drained and rinsed
1 3/4 c refried beans
1/2 c garbanzo beans, drained and rinsed
1/2 c water
3/4 c chicken broth
6 T Frank's red hot sauce

5 servings

Heat oil in a large deep nonstick skillet over medium-hight heat. Brown chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8-10 minutes or until cooked through. Set aside.

Add onion, carrot, celery, garlic, chili powder, cumin, paprika, salt and pepper. Cook stirring the veggies often, about 5 minutes. Add beans, water, and chicken broth. Bring to a boil and simmer, covered, on medium low for about 10 minutes.

Stir in the hot sauce and add chicken. Cover and simmer until thickened, 25-30 minutes, stirring occasionally until flavors blend.

Verdict. I've never met anything buffalo thing I haven't liked, so you KNOW I loved this. AND since it's a chili, it's even yummier on the second day!

That's what she said.

I've been in the mood for some hot Italian sausage for some reason. I can't believe that 3 years ago, I didn't even LIKE sausage. (Get your minds out of the gutter, people! Ha!)

"Hot Italian Sausage Chili Stew" (6 quart pot)

~1 lb hot Italian sausage, browned and drained
~1 (16 oz) ok pkg frozen "The ultimate southwest blend"veggies
~1 (28 oz) can whole tomatoes, halved
~1/2 t salt
~1 t chili powder

Add all ingredients to crock pot.
Cover and cook on low for 8 hours.

4 servings.

 This was yummy. Nice flavor and slightly spicy. My other half thought it was too tomatoey. My anti-tomatoes little helper would probably agree. He ate the beans and corn and that was only after I separated them from the evil sausage, peppers, onions, and juices.

Come together.

I crocked this yesterday. At least, I think it was yesterday. All of my days are starting to blend together for some reason. This was another one of my infamous throw random things in a crock pot and see what happens kid of things.

"Italian Sausage Chili" (6 quart pot.)

~1 lb hot Italian sausage, browned and drained
~1 (14.5 oz) can diced tomatoes
~1 (15 oz) can chickpeas, drained and rinsed
~1 c frozen corn
~1/4 t pepper
~1/2 t chipotle chili powder
~1/2 t cumin

Add all ingredients to crock pot.
Stir to mix well.
Cover and cook on low for 6 hours.

4 servings.

This was really good. REALLY good. Nice flavor Perfectly spicy. Mmm...I'm kind of wishing I'd doubled it. I LOVE when a plan comes together. 3 years into this crocking adventure and I'm still surprised when I don't follow a recipe and the crock tastes amazing. That's normal, right?

It's chili out.

It's been awhile since I've crocked a good chili. Heck, it's been awhile since I crocked ANY chili. I was going to make a meatloaf, but I accidentally didn't leave enough time for the turkey to defrost. So...I crocked a chili.

"Long Time No Chili" (6 quart pot)

~1 lb ground turkey, browned
~1 c frozen corn
~1 (15 oz) can petite diced tomatoes
~1 (15 oz) can dark red kidney beans, drained and rinsed
~1 green bell pepper, chopped
~2 carrots, chopped
~1 T dried minced onion
~2 t chili powder
~1 t ground cumin
~1 t salt
~1/2 t pepper
~1/2 t garlic powder

Add all ingredients to crock pot.
Cover and cook on low for 8 hours.

6 servings.

I crocked a chili. A VERY good chili. Flavorful. Just enough spice. I guess I've learned a thing or two in the last 3 years, eh?

New and different.

New year. New crocks!

I crocked this today. I just kind of threw random stuff in the crock pot and hit go. Because, you know, that's what crock pots are for. Right? Right.

"Turkey Chili Stew" (6 quart pot)

~2 lbs ground turkey, browned and drained

~1 c frozen corn

~ 1 sweet potato, skinned and chopped into bite-sized pieces

~2 c chicken broth

~1 (15 oz) can diced tomatoes

~1 (15 oz) can Northern Beans

~1 t salt

~1 t chili powder

~1 t ground cumin

~1/2 t smoked paprika

~1/4 t pepper

Add all ingredients to crock pot and mix well.

Cover and cook on hight for 4 hours.

6 servings.

This was really good! Not quite a chili, but not really a stew, either. I'm going to pat myself on the back for this one. Maybe I should crock more often. (Or at least find the time to blog about it.) 

Fire and rain.

It felt like a chili kind of day, so I whipped one together. Just because. And then I crossed my fingers all day hoping that the Noah's ark-like crap that's currently going on wouldn't cause a power out.

"Spicy Chicken Chili" (6 quart pot.)

~3 boneless, skinless chicken breasts, cut into bite-sized chunks
~1 (14 oz) can diced tomatoes
~1 (14 oz) can kidney beans, drained and rinsed
~1 onion, chopped
~1 jalapeño pepper, seeded and minced
~1 t chipotle chili powder
~1 t cumin
~1/4 t salt
~1/8 t pepper

Add all ingredients to crock pot and mix.
Cover and cook on low for 7 hours.

4 servings.

Mmm...yummy AND spicy. My other half asked me if there was fire coming out of his mouth. It's pretty darn hot. Even for us. You've been warned.

Driving mi-mosa.

Our friend, Molly, joined us for the day. (Hi Molly!) Food-wise, it started with brunch (and mimosas) and ended with a crock.

"Mexican Chili" (6 quart pot)

~1 lb boneless, skinless breasts, cut into bite-sized pieces (The recipe said ground beef or chunks of chicken. I used chicken because this week was already red meat heavy.)
~2 (15 oz) cans kidney beans, rinsed and drained
~1 1/2 c celery, chopped
~1 (6 oz) can tomato paste
~1 (4 oz) can green chili peppers
~1 t dried marjoram (The recipe said "diced"...I'm assuming it's a typo?)
~1/2 t garlic powder
~dash of pepper
~1 (28 oz) can diced tomatoes
~1 onion, chopped
~1 green bell pepper, chopped (From the CSA.)
~2 T sugar
~1 bay leaf
~1 t salt

Brown meat.
Drink some mimosa. (optional)
Add all ingredients to crock pot.
Drink more mimosa. (optional)
Cover and cook on HIGH for 4 hours.

6 servings.

This is a nice non-spicy tomato-y chili. My other half wasn't a fan of the celery (that was ever so slightly crunchy), but he's NEVER a fan of celery, so I'm not really surprised. My little helper wouldn't touch it...which IS surprising because he's usually a huge fan of kidney beans. Molly was just happy to have a home-crocked meal. (Which is one of the reasons I love her.)

Little Miss Scatterbrain.

This is the last recipe I'm doing from the second E-book. I crocked this yesterday, but life got in the way and I wasn't able to sit down and share it with you.

"Zucchini and Black Bean Chili" (6 quart pot)

~1 t extra-virgin olive oil
~2 T chili powder
~1/4 c mustard seeds
~1 t ground cardamom
~2 t ground cumin
~4 garlic cloves, minced
~1 large onion, chopped (The recipe said 2, but I decided it needed only one.)
~1 c frozen corn (The recipe said 1 can, drained.)
 ~1 can mushroom pieces, drained (The recipe said 1 lb any variety.)
~1 large zucchini, chopped (From the CSA!)
~2 jalapeños, seeded and finely chopped
~8 oz tomatillos, husked, rinsed, and chopped
~5 1/2 veggie broth
~1 (6 oz) can tomato paste
~2 T lime juice
~2 T chipotle peppers in adobo sauce, minced
~` t salt
~2 (15 oz) cans black beans, rinsed and drained
~1/2 t black pepper
~1/2 c fresh cilantro (I forgot to add this. Oops.)
~1/2 c diced tomatoes (This, too.)

The recipe called for using a Dutch oven. I don't have one, I used a big ass pot. (Patent pending.)

Mix olive oil, chili powder, mustard seeds, cardamom, and cumin and pour mixture into your big ass pot.
Over high heat, stir until spiced begin to sizzle.
Add garlic, onions, corn, mushrooms, zucchini, jalapeños, and tomatillos.
Stir until veggies become soft and juicy.
Cook for about 10 minutes, uncovered, to allow juices to evaporate.
Pour veggie broth, tomato paste, lime juice, and chipotles. Mix well.
Season with salt and pepper.
Put beans in crock pot.
Pour veggie mixture on top.
Cover and set on high for 6 hours.*
Garnish with cilantro and tomatoes.*

10 servings.

*So...4pm rolled around and I realized I never hit start. Since I wasn't really a fan of eating at 10pm, I cooked it for 3 hours and hoped for the best. And then I forgot to do the last step.

This was a good chili. It had a nice Mexican flavor to it which was kind of refreshing. It probably would have been even better if I actually paid attention to what I was doing for once.

Working for the weekend.

I worked this weekend AND my little helper was sick with a stomach bug yesterday, so things are going to be a little delayed here at BornToCrock this week. Sorry.

This was yesterday's crock. It's chapter 1 in the E-book.

"White Bean Turkey Chili" (6 quart pot)

~1 onion, chopped
~5 garlic cloves, minced
~1 lb lean ground turkey
~2 (4 oz) cans green chili peppers
~1 T ground cumin
~1 T dried oregano
~1 T fresh cilantro, chopped
~1 t ground cinnamon
~1/2 t ground cayenne pepper
~1/4 t black pepper (The recipe said white pepper to taste, so I improvised.)
~2 (15 oz) cans cannellini beans, drained and rinsed
~1/2 c fat-free half & half
~2 c chicken broth
~sour cream
~1/2 c shredded colby jack cheese
~1/2 c green onions, chopped

Combine onion, garlic, and turkey in a large pot over medium heat.
Sauté until turkey is browned.
Stir in cumin, cilantro, oregano, chili peppers, cinnamon, cayenne pepper, and black pepper.
Sauté until everything is heated through.
Add one can of beans to crock pot and cover with chicken broth.
Pureé second can of beans.
Add this to pot with the half & half.
Combine and let simmer for 10 minutes.
Place all ingredients except sour cream, cheese, and green onions in crock pot.
Cover and cook on low for 4 hours.
Top each serving with sour cream, cheese, and green onions.

4 servings.

This was a nice chili. It had lots of flavor and a nice kick at the end, but it loses points for having 99% of the work done on the stovetop. LAME!

Chili con verano.

My other half picked number 3. (Thanks, G!) Number 3 was...

"Lime Chicken Chili" (6 quart pot)

~1 onion, chopped
~1 yellow bell pepper, chopped
~1 red bell pepper, chopped
~1 green bell pepper, chopped
~2 T olive oil
~3 garlic cloves, minced
~1 lb ground chicken
~2 (14.5 oz) cans diced tomatoes, undrained
~1 (15 oz) can white kidney beans, rinsed and drained
~1/4 c lime juice
~1 T flour
~1 T baking cocoa
~1 T ground cumin
~1 T chili powder
~2 t ground coriander
~1 t grated lime peel
~1/2 t salt
~1/2 t pepper*
~1/4 t garlic powder blend*
~2 flour tottillas, cut into 1/4-inch strips
~sour cream

*The card said 1/2 garlic pepper blend and 1/4 t pepper. I've never HEARD of garlic pepper, so I improvised.

In a large skillet, sauté onion and peppers in oil for 7-8 minutes or until crisp tender.
Add garlic; cook 1 minute longer.
Add chicken; cook and stir over medium heat for 8-9 minutes or until meat is no longer pink.
Transfer to crock pot.
Stir in the next 12 ingredients.
Cover and cook on low for 5 hours or until heated through.
Place tortilla strips on a baking sheet coated with cooking spray.
Bake at 400° for 8-10 minutes or until crisp.
Serve chili with sour cream and tortilla strips.

6 servings.

Mmm. This was a really good and spicy chili. Perfect for a summer day like today. (Ha!) My little helper liked it enough to try a few bites, but he thought it was too spicy. At least, I think that's what he thought. His face contorted in ways I've never seen before.

Rated PG.

Sandra picked number 25. (Thanks Sandra!) Number 25 was...

"Family-Pleasing Turkey Chili (6 quart pot)

~1 lb lean ground turkey
~1 green bell pepper, finely chopped
~2 garlic cloves, minced (From the CSA.)
~1 (28oz) can diced tomatoes, undrained
~1 (16oz) can kidney beans, rinsed and drained
~1 (15oz) can black beans, rinsed and drained
~1 (14.5oz) can reduced-sodium chicken broth
~1 3/4 c frozen corn
~1 (6oz) can tomato paste
~1 T chili powder
~1/2 t black pepper
~1/4 t ground cumin
~1/4 t garlic powder

In a skillet, cook turkey, green pepper, and onion over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Drain.
Transfer mixture to crock pot.
Stir in remaining ingredients.
Cover and cook on low for 6 hours or until heated through.

6 servings.

This was a pretty good chili. Apparently, "Family-Pleasing" means tomatoey and not particularly spicy. My little helper wouldn't touch it even though he likes all of the main ingredients. (Grr. Argh.)

Chilly.

Teresa picked number 38. (Thanks Teresa!) The 38th card was...

"Chicken Chili" (6 quart pot)

~1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
~1 c chopped onion
~3 T canola oil
~1 (15 oz) can cannellini beans, rinsed and drained
~1 (14 1/2 oz) can diced tomatoes, undrained
~1 (14 1/2 oz) can diced tomatoes with mild green chilies, undrained
~1 c frozen corn
~1 t salt
~1 t ground cumin
~1 t minced garlic
~1/2 t celery salt
~1/2 t ground coriander
~1/2 t pepper
~sour cream
~shredded cheddar cheese

In a large skillet, sauté chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to crock pot.
Stir in beans, tomatoes, corn and seasonings.
Cover and cook on low for 5 hours or until chicken is no longer pink.
Garnish with sour cream and cheese.

6 servings.

I haven't made a chili in awhile, so this was kind of refreshing. Tomatoey. Slightly spicy. Mmm... Perfect for the random blizzard. (That Maryland has somehow managed to avoid this time around.)

Simple plan.

I wanted to crock something simple today. I've seen simpler chilis, but I was excited by the sourdough bread bowls and wanted to give it a try. That was my PLAN, anyway.

"Simple Chili" (6 quart pot)

~2 lbs ground beef, browned and drained
~1 onion, chopped
~1 (28 oz) can diced tomatoes, with liquid
~1 (15 oz) can tomato sauce
~1 (16 oz) can kidney beans, with liquid
~1 (4 oz) can diced green chilies, with liquid
~1 c water
~1 garlic clove, minced
~2 T chili powder
~2 t salt
~1 t pepper
~sourdough bread (Safeway was out of bread bowls. I asked! ...and then improvised.)
~sour cream
~green onions
~shredded cheddar cheese

Combine beef, onion, tomatoes, tomato sauce, kidney beans, chilies, water, garlic, chili powder, salt, and pepper in greased crock pot. Stir to mix. Cover and cook on low for 6 hours. Place a slice of sourdough in a bowl. Ladle chili into bowl. Serve with sour cream, green onions, and cheese.

6 servings.

This is a delicious chili. It has a lot of flavor and isn't spicy. I'm convinced the sourdough makes it extra yummy. Roadtrip to Boudin, anyone?

Tick tock.

Change of plans. I've been forced to abandon my theme idea for the summer. Why? Because searching for exotic sounding recipe names takes more effort than one might think and I suddenly won't have the time to do it. And why is that? If you don't know me outside of BornToCrock, you have no idea that we've been trying to sell our house for over a year. You also have no idea that we finally got an offer and have a little over a month to find a new place to live. So...for the next month-ish, I'm going through my cookbooks and crocking whatever the hell I want.

"Southwestern Chili" (6 quart pot)

~1lb ground beef, browned and drained
~1 green belle pepper, chopped
~1 onion, chopped
~1 (15oz) can diced tomatoes with chilis
~1 (15oz) can kidney beans
~1 (15oz) can pinto beans
~3 c water
~1 1/2 t chili powder (I used chipotle.)
~1/2 t cumin
~1 t sat
~1/4 t pepper
~shredded Mexican cheese

Add all ingredients (except cheese) to crock pot.
Mix well.
Cover and cook on low for 8 hours.
Top with cheese.

6 servings.

It's your standard chili with a little kick. Yum. 

You never fire crazy.

Today was a two for one deal. The two new to me ingredients?

Ground chicken

AND

ground chipotle pepper.

Believe it or not, I'd never used ground chicken before. Ground beef? Yes. Ground pork? Somehow, I never had a reason to buy ground chicken.

I knew this chili recipe was properly named as soon as I read through the ingredient list. I think all that's missing is actual fire.

"Fiery Chicken Chili" (6 quart pot)

~1 lb ground chicken
~3 garlic cloves, chopped
~3 chipotle chiles in adobo
~1 (15 oz) can kidney beans, drained and rinsed
~1 (15 oz) can black beans, drained and rinsed
~1 t Worcestershire sauce
~1 (28 oz) can diced tomatoes
~1 (4 oz) can diced green chiles
~1 onion, chopped
~1 t ground cayenne pepper
~1 t ground chipotle pepper
~1 T habanero hot sauce
~1 t paprika
~1 t hot chili powder
~1 t liquid smoke

Saute chicken until just cooked through.
Drain fat.
Dump all ingredients in crock pot.
Stir.
Cover and cook on low for 10 hours.
Serve with a huge glass of water and a fire extinguisher.*

(8 servings)

The flavor was awesome. HOWEVER, we finished dinner nearly 3 hours ago and my mouth is still ever so slightly on fire. If you like super crazy spicy chilis, you'll probably like the heck out of this.

*optional

Mexi-can.

Remember THIS? And how I was saving the leftovers for when we had vanilla ice cream in the house? Well...last night was our lucky day! It is AMAZING over ice cream. Nomnomnom.

Ok. Moving on.

It's "Mexican Week". A week of crocking one of my favorite cuisines! Since I recently found out that I actually DO like mole and it's been almost a month since I've made a chili, I decided to start off the week with...

"Chili Mole" (6 quart pot)

~1 lb lean ground beef
~1 onion, chopped
~1 pkg chili seasoning
~1 (28 oz can) diced tomatoes
~1 (28 oz can) crushed tomatoes
~1 (15 oz can) spicy chili beans
~1 oz unsweetened baking chocolate
~shredded cheddar
~sour cream

Brown beef and onion in a skillet over medium-high heat. Drain.
Spray crock pot with Pam.
Add all ingredients to crock pot and mix.
Cover and cook on low 4 hours.
Mix and serve.
Garnish with cheese and sour cream.

6 servings.

This is a tasty chili. It's super flavorful, but not particularly spicy. If that sounds like your kind of chili, you should make this. It's easy and yummy. Win, win!

Beer me.

Brad picked number 3. (Thanks, Brad!) Amusingly, the third card in the stack was...

"Mama's Beer Chili" (6 quart pot)

~2 T olive oil
~1 Vidalia onion, diced
~4 garlic cloves, crushed
~1 1/2 lbs ground turkey
~1 (28 oz) can crushed tomatoes
~1 c dark beer (I used Evolution Lucky 7 Porter)
~3 T chili powder
~1 t curry powder
~3 T hot pepper sauce (I used Frank's Xtra hot)
~1/3 c honey
~1 (10 oz) pkg frozen corn
~1 (15 oz) can pink beans, rinsed and drained
~1 (4 oz) can diced mild green chilies
~3 beef bullion cubes
~1 T flour, to thicken

Heat oil in large skillet over medium-low heat until hot.
Add onion.
Cook and stir 5 minutes.
Add garlic.
Cook and stir 2 minutes.
Add turkey.
Cook and stir until no longer pink.
Drain fat and discard.
Add remaining ingredients, stirring until mixed.
Drink the rest of the beer. (Or do what I did and leave it in the fridge for your other half. 9AM was a LITTLE early to start drinking, me thinks.)
Transfer mixture to crock pot.
Cover and cook on low for 8 hours.

6 servings.

This was super flavorful and super spicy. (My mouth might still be on fire.) Most importantly, it was the LAST chili recipe in the stack. Woot!

Something like it.

As promised, the fifth card (Thanks, Frank!) in the stack was...

"Turkey Vegetable Chili Mac" (6 quart pot)

~1 lb ground turkey
~1 (15 oz) can black beans, rinsed and drained
~1 (15 oz) can diced tomatoes, undrained
~1 (15 oz) can diced tomatoes with green chilies, undrained
~1 c frozen corn
~1 onion, chopped
~2 garlic cloves, minced
~1 t Mexican seasoning*
~1/2 c uncooked elbow noodles
~sour cream to garnish

Brown turkey in skillet over medium-high heat, drain fat, and add to crock pot.
Add beans, tomatoes, corn, onion, garlic, and spices to crock pot.
Cover and cook on low for 5 hours.
Add noodles and mix.
Cover and cook for 10 minutes.
Stir.
Cook for 20 minutes or until pasta is tender.
Garnish with sour cream.

So...I couldn't find "Mexican Seasoning" at the store, so I made my own. I found this one, but instead of following the amounts and ending up with a ton of seasoning I'd probably never use again, I sprinkled about 1/8 t of most of the ingredients into the pot

dried oregano
chile powder
cumin
garlic powder
onion powder
salt
ground cinnamon

I had no idea what I was doing. I'm totally not good at the whole winging spices thing.

6 servings.

I don't know if I accidentally heavy handed the cinnamon or not, but it came through and was a nice surprise for my tastebuds. It tasted kind of not-exactly-chili-ish (whatever that means), which was super exciting for me. One. More. Chili. To. Go. IthinkIcanIthinkIcanIthinkIcan.

Odds are.

Frank picked number "threeve". (Thanks, Frank!) The third card (the fifth card is tomorrow) in the stack was...

"Vegetarian Chili" (6 quart pot)

~1 T vegetable oil
~1 c chopped onion
~1 c chopped red bell pepper
~2 T minced janapeño pepper
~1 clove garlic, minced
~1 (14 oz) can crushed tomatoes
~1 (14 oz) can diced tomatoes
~1 (15 oz) can black beans, rinsed and drained
~1 (15 oz) can chick peas, rinsed and drained
~1/2 c corn (I used frozen.)
~1/4 c tomato paste
~1 t sugar
~1 t ground cumin
~1 t dried basil
~1 t chili powder
~1/4 t black pepper
~shredded cheddar cheese

Heat oil in large skillet over medium-high heat until hot.
Add onion, bell pepper, jalapeño, and garlic and cook for 5 minutes or until veggies are tender. (Or until you burn the hell out of them because your little helper is oh so "helpful".)
Transfer mixture to crock pot.
Add remaining ingredients except cheese; mix well.
Cover and cook on low for 5 hours.
Garnish with cheese.

4 servings.

If you like tomato-y chili that's not particularly spicy, you should make this chili. It's super flavorful and I'd probably be more excited about it if I wasn't, you know, completely and totally chilied out. My other half says, "Watch. Next week, it'll be all soups and I'll want to shoot myself." (He'll be fine. I peeked.)

It gets better.

Heather picked number 9. (Thanks, Heather!) The ninth card in the stack was...

"Smoky Chipotle Cassoulet" (6 quart pot)

~1 lb boneless, skinless chicken thighs
~1 t salt
~1 t cumin
~1 bay leaf
~1 chipotle pepper in adobo sauce, minced
~1 onion, diced
~1 (15 oz) can chickpeas, rinsed and drained (it was supposed to be navy beans, but I accidentally grabbed the wrong kind of beans. Oops.)
~1 (15 oz) black beans, rinsed and drained
~1 (14 oz) can crushed tomatoes, undrained
~1 1/2 c chicken broth
~1/2 c orange juice
~1/4 c chopped fresh cilantro

Combine all ingredients, except cilantro, in crock pot.
Cover and cook on low for 8 hours.
Remove bay leaf before serving.
Garnish with cilantro

6 servings.

Of the 50 or so cards I started with, this was the only repeat. I decided to keep it in the pile since I REALLY wanted to make it again. Last time, I was missing a key ingredient. This time, I was not. (Thanks, Molly!) When I made it the first time, I said it tasted like chicken soup with beans in it. This time? It tasted like chili. Really good chili. It's chili with a fancy sounding name. It tasted better AND looked better. (Doncha think I took a prettier picture this time around?)