Beef chili garnished with sour cream and parsley, with cauliflower “rice” on the side.
- We were excited that this meal had meat—but almost a pound of beef for a recipe meant to serve four people seemed excessive, so we used a pound of meat for a double recipe. We also used ground beef instead of chuck steak.
- I used half or a quarter of the spice amounts (especially reducing the paprika and chili powder). Even so, it was at the spicy threshold for most of us, and over the threshold for one.
- After six days of following a recipe, I veered a bit with this one. For example, I added leftover cooked barley and green onions to the chili.
- The chili recipe called for 70% dark chocolate. Have you added chocolate to chili before? I put it in, but don’t know how much it changed the taste.
- Most of us agreed that we’d rather eat cauliflower in florets like usual, rather than trying to disguise it to look like rice. Or were we supposed to add the cauliflower to the chili? I’m not sure.
- This recipe was a hit! Family rankings: 10, 9.5, 9, 9, 9, and 7 (that last because of spicyness).
- I forgot to take a photo of my individual plate and bowl before eating. Guess I was hungry!
