Could you win a scrabble game with the name of this recipe? Yes. Could you win the Boston Marathon with it? Nope. Congratulations to Rita Jeptoo, Meb Keflizighi, and all who competed in Boston today.
With an embarrassment of leftover hamburger riches, it was time to hatch a surefire way to chili up the patties and celebrate a great day for running, the moist conditions notwithstanding. We encountered some mud on our training today, but Pre put it best, “What’s mud but wet dirt and dirt is life. Let’s go.” Ever the philosopher at his advanced age. Mud had me thinking of chocolate and chipotle. Running is a constantly renewing source of inspiration.
Day 111 (Marathon Monday)
1 C tomato sauce
2 T chipotle in adobo sauce
2 t chili powder
1 t coriander
1 oz chocolate, grated
10 oz leftover cooked hamburger patties cut into meatballs
½ C white onion, diced
1) In a sauce pan, mix first 5 ingredients.
2) Heat and stir until chocolate is melted.
3) Add cooked hamburger balls and onions.
4) Simmer for 2 hours and 8 minutes (Meb Keflizighi’s winning time)
5) Serve on tortillas, garnish with pizza cheese.
After the chili had finished simmer, it didn’t smell very good. Who really smells good after doing something for over 2 hours? With their digestive systems still fighting off today’s lunch buffet, it was difficult to predict how this chili would fare with the Involuntary Taste Panel. As it turns out, it fared pretty well, albeit in small servings. I thought it was terrific. The taste multifaceted with the front end earthy and smooth, while the back end had a hellacious kick. Not unlike a good runner, eh?
The good: Tender, full flavored and spicy. Excellent with tortillas
The bad: The ITP ate it, but not in large quantities as it was too spicy.
Suggestions: Make it again and not worry about the ITP. This chili dot rocked. Try it. No better way to use up some leftover burgers.