With knowledge there is opportunity and as one acquires mastery of synonyms and symbols, doors fly wide open. I have a tenuous grasp of simple mathematics and patterns. If two negatives make a positive, then four negatives make for categorical euphoria.
My kids dislike jalapeno peppers, cream of mushroom soup, tater tots, and eating chili (I can’t blame them on this last matter, it has been consecutive 349 days). If I were to combine these 4 abominated culinary taboos, we may really have something terrific. Think William Hung singing Achy Breaky Heart on a burnt-orange shag carpet with Gwar singing a Capella in the background. Strongly Irresistible.
I haven’t done an all-out chili casserole yet. It is go time.
3/4 lb ground chuck
2 T diced, deseeded jalapenos
1/3 C diced onions.
1 lb frozen tater tots
1 can (10 ¾ oz) cream of mushroom soup
¾ C half and half
1 T chili powder
1 t cumin
½ t red pepper flakes
4 oz cheese cubes
- Brown ground chuck in a frying pan.
- Add meat to a 2 quart casserole and mix in the onions and jalapenos.
- Top meat mix with the tots.
- In a bowl, mix soup, half and half, and spices.
- Pour soup mix over the tots.
- Top with cheese.
- Bake covered at 350F for 1 hour.
As an aside, last week my 50K training mileage went up considerably. This, coupled with the cold weather, has me eating all the fat I can get my greasy hands on. This is just a heads up, we may be going heavy on the heavy casseroles for the remainder of the year.
I counted the number of times the adverb ‘very’ was bandied about during the meal. That number was exactly 14. In the interest of full disclosure, in each instance ‘very’ was used to modify either ‘very’ or ‘good’. Who’d have guessed that the little Involuntary Tasters would take to this casserole as they had. Perhaps starving them half a day leading up to meal time helped. Whatever the case, the lipid-laden spicy surprise hit the bullseye on flavor and texture. Satisfying and soul soothing, we’ll be making this one again.