The inability to learn from past mistakes (and subsequently adapt) has its consequence. It precariously positions people to perpetrate perfectly preposterous performances. A brief examination of the past two days’ chili gives me the most clear direction. Chili stuffing= bad. Chili with cabbage=good. The result of stuffing cabbage with chili? I’m not going to find out. All previous indicators aside, the labor of stuffing cabbage isn’t something I’m willing to undertake. I’d rather drink beer and stir with a giant spoon. Thus, I’ll take my chances with making cabbage chili as a one-pot.
2 T bacon fat
1 lb boneless, skinless chicken breast cubed
2 T chili powder
1 T dried diced onion
1 t cumin
1 t Italian seasoning
½ t garlic salt
½ C diced white onion
¼ C diced jalapeno
4 C diced cabbage
¾ C sliced black olives
2/3 C cooked basmati rice
1 can (14.5 oz) diced tomatoes with green chilies
1 can (4 oz) diced green chilies
1 C tomato sauce
1 T lime juice
- Fry chicken and seasoning in bacon fat until chicken is fully cooked.
- Add onion, jalapeno, cabbage and basmati and cook until the cabbage is somewhat wilted.
- Add remaining ingredients and simmer for one hour.
Given the presence of diced green chilies, tomatoes with chilies, and jalapeno peppers, it is really no surprise that tonight’s iteration of the chili experiment ran hot- pretty damn hot. Pre and The Pirate opted out after a couple of spoonfuls. Chili Jr and Mrs. Chili365 hung in there and really enjoyed the chili. I found the flavor to be fantastic. On most occasions, I am not crazy about cooked cabbage. Tonight, it worked and here’s why- It was spicy as hell. I was not able to notice the squishy cabbage as my tongue was busy fighting off imminent scorching. The tender, moist chicken also set the stage for an enjoyable meal. Frying the white meat in seasoning did well to add interest and pizazz to the dish. Though there was no stuffing in inherent to this meal, I ate enough to fill me well beyond satiety.