Tonight is the second installment of the BLT/Chili Trading Spaces series. Since creating the chili, lettuce, and tomato sandwich (“CLT”) on March 15th, the chili public has awaited the triumphant return of BACON while I remain faithfully stationed in the kitchen awaiting Paige Davis’s telephone call. In the interest of accuracy, my remaining in the kitchen is not wholly my idea, as Mrs. Chili365 has me chained to the stove. One bit of logistics had escaped my cognition as I hatched the 365 days of chili scheme- that being my having to cook every_single_day.
Adding chili to a lettuce and tomato sandwich (to create the CLT) was easy. Conversely, my planning to morph a bacon, lettuce, and tomato sandwich into chili is engenders far more difficulty. This primarily owing to the fact that cooked lettuce is gross. Really gross. Ultimately the confounding factor is that chili is 3D and thus can be thought of has having length, width and depth (measured in cubic cm). To avoid soggy, drowned lettuce, we’ll need to limit this chili to two dimensions. Employing pizza crust allows me the requisite canvas on which I can create this chili (or work of art. It’s rather subjective, right?)
1 tube of refrigerated pizza crust
1 lb ground beef
1 C tomato sauce
1 T chili powder
1 t ground coriander
1 t garlic salt
15 slices of cooked bacon, chopped into bits
2 large Roma tomatoes
4 C shredded lettuce
1) Spread dough on a cookie sheet and bake at 425F for 12 minutes. Set aside.
2) Fry ground beef in a pan until fully cooked, drain fat.
3) Add to the beef; tomato sauce, chili powder, coriander, and garlic salt.
4) Simmer for 15 minutes.
5) Cool chili until it reaches room temperature.
6) Spread chili on the pizza crust.
7) Top chili with bacon, tomato, and lettuce.
To mayo or not to mayo, that was the question. I enjoy mayo on a BLT sandwich but opted to eschew it here. I had 1000 island dressing for the side, but it turned out that no one needed it for the chili. Happily, this chili turned out just as tasty I as suspected. The flavors were balanced and hearty while the lettuce and tomato remained crisp. Each of the Involuntary Taste Panel rated the Bacon, Lettuce, and Tomato Chili Pizza as very good or great. Interesting, tonight Pre and Chili Jr would have been easy to pick out a police lineup, as they were the kids with chili stained faces.
The Good: Just about everything. The chili base was great and BLT/pizza dishes are, as a rule, unbeatable.
The bad: The lettuce kept falling off the slices. This being a small matter, as using a fork all but solved the problem.
Suggestion: Double the bacon. What could possibly go wrong? Well, maybe the extra sodium would result in an acute osmotic imbalance. The best bet would be to switch from garlic salt to garlic powder and then double (or triple??) the bacon. Fundamentally speaking, it may be high time that we max out the boundaries of bacon addition into the realm of chili pizza cubism.