November 25, 2013 – experiments with chili

I made an experiment for breakfast this morning: chili

Chili Con Chicken Stock

I took some chili that I got at Whole Foods, cut it 50/50 with chicken stock, put it in a blender and liquified it. It wasn’t bad! All flavors tend to get reduced to a dull background constant so there wasn’t much that distinguished one hose-suck from the next, but it was food.

I’m thinking that some things that are kind of soupy (chili, indian food, um…) might be soupable with the addition of chicken stock. Things that are kind of juicy might be soupable with the addition of apple juice.