We had another snow day. An the WiFi was out. Look at all that snow. Our southern infrastructure just wasn’t prepared.
So that meant no hunting on the internet for a chili recipe.
I had beans and ground meat so the cabinet was raided for the rest.
I have made dozens of variations of chili, and this one turned out to be my favorite. It may be because I sneaked in an extra can of veggies (zucchini), or because I simply used many of my favorite spices including cocoa powder (shush, my husband doesn’t know yet) and kept tasting until perfection.
I served it with shredded cheese, sour cream, and bread made with greek yogurt. It was nice and spicy, but the sour cream cooled it down. The hubby gave his seal of approval.
And Kindo wistfully sniffed the air.
That pup is just so gosh darn precious, I can’t stand it.
I had celery, carrots, and chicken in the house so I decided to whip up some soup with some spices from the cabinet. It turned out hearty and savory with Scott’s seal of approval. I just had to add way more water than I previously thought necessary because simmering for a long period of time tends to make it evaporate. haha.
Anywho, this soup is perfect for a sick day. Not only is it hydrating, but it has enough spice to clear up the sinuses. It is loaded with flavor, yet is lean because I only used 1 boneless skinless chicken breast. The ingredient that I think really makes this chicken soup is the type of stock I use, and I am about to give it some unsolicited praise. Korr’s homestyle stock comes in a pack of 4 small gel packs so it is easy to store and also is rated high in by consumer report for real chicken flavor. Basically, it is as close in deliciousness to real chicken stock as you can get, maybe even better.