Last’s night’s grilled chili mackerel was a success… until this morning. It sat like rocks in my gut as I ran for 15 miles. Near the end I totally thought I was going to boot. While I was able to cover the distance in 2 hours, but my stomach felt like it’d been through a cheese grater, I busted a toenail, and my t-shirt was so repulsive and sweat-laden that I threw it somewhere out in the yard. No doubt the noxious-smelling cotton monstrosity is defoliating the grounds as I write. All of this grumbling is counterproductive. WIth another marathon looming, I need to get my mojo back. Goodbye oily fish, hello gravy.
1 pack of chicken gravy (0.87 oz)*
¾ C water
1 T chili powder
¼ t red pepper flakes
½ t coriander
½ t cumin
½ t garlic powder
1 lb pork loin, cut into small pieces*
- In a slow cooker, whisk together water, gravy mix, and seasonings.
- Add pork loin pieces and mix.
- Cook on low for 7 hours.
- Cook on high for 45 minutes.
- Serve over noodles or potatoes or biscuits.
Nothing bests gravy as a performance enhancer. This dish offered fork-tender pork loin seductively swimming in a lush chili gravy. Mrs. Chili 365 and I rated this chili as very good while the junior Involuntary Taste Panel members gave it an “okay”. The issue, I believe stems from the January 4th chili gravy I hatched. That particular gravy was not suitable for human consumption, rather it was well formulated to patch concrete. Though tonight’s iteration of the gravy chili bore no resemblance to that abomination, I think the kids remain gun shy.
* Will I draw PETA’s ire for intermingling the pork with the chicken gravy?