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Irritated in the kitchen - need some advice

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Irritated in the kitchen - need some advice

krissywats | Jan 16, 2006 07:19 PM

So I took all of the advice I got here and decided to go through my old recipes and start out the new year choosing three recipes a week with at least two of them from my pile of unused recipes. So, I started tonight with a recipe I've had forever: Chili con carne - an Emeril recipe.

Now I have a gallon of chili con carne that is so spicy, it's inedible and you cannot taste any other flavors. I am sensitive to spice so I can't even eat it, my husband who LOVES food that hurts can't eat it either. I cooked it with a potato for a while and that helped a little, but not much. He was a trouper and had two bowls. I'm eating fish sticks and mac and cheese.

This recipe involved making the meat sauce (bell pepper, tomatoes, 2 lbs of ground beef, spices) and then making a chili con queso (3 cups of cheese, roasted poblanos, tomato) and stir the queso into the con carne. Unfortunately this didn't work out so well and the cheese 'globbed up' once it hit the stew. So I have too spicy meat chili with teensy globs of cheese.

I added an entire head of garlic, nutmeg, cloves, onion, salt, sugar, and many more flavors that you literally can't taste at all.

I don't think I can fix this - but what can I do with it? Can I use this as a base for anything?

I'm sooooooo frustrated right now.

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