Made a big batch of my usual chili for a party, and now think it's too light on the ground beef. Has anyone ever added beef after the fact? I figure if I cook it up, season, and stir in it may be ok. Not serving till tomorrow evening. Thoughts?
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.