Oatmeal Chili 2

Maybe this is becoming a tradition. A year ago, MJ made a big pot of post-holiday chili. This year, she did the same thing, only using beef strips instead of ground beef, and adding assorted cans of beans and spices and things. Very good, as her chili’s are wont to be. Just wet enough that I could scoop up maybe a quarter cup of the sauce without getting too many beans and things. So this is chili for flavor, not an oatmeal extender.

Setup: 1/2 cup of stone ground rolled oats, one cup of beef broth, a quarter cup of sauce from a pot of chili (probably shouldn’t call it chili sauce), two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end. Top with a grab handful of shred cheese.

Results: Notice that I bumped up the amount of oatmeal. Ended up with a pot of dryish oatmeal flakes, so I added another splash of broth. Not using potatoes would probably do as well. Very good. Spicy, but not too. Tomato-y, but not too (’cause tomatoes and oatmeal don’t always work well together). Cheese helped.

I’m willing to try it again next year.

Rating: *****

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