Oatmeal Chili — 3

Two and a half years ago, I made oatmeal with some ground beef chili that MJ had made. Half a year ago, I made oatmeal with the liquid from a beef strip chili that MJ had made. Half an hour ago, I made oatmeal with a quarter cup of commercial canned chili.

MJ was off doing all the busy things she does, and we were flat out of dinner fixings. I mean fresh, meat-and-veg style fixings. Fortunately, we have a fairly extensive pantry, so when I got hungry I just opened the pantry drawer and had a look around. First thing in front was a can of Hormel Turkey Chili with Beans. I can tell you that it tastes just like … canned chili. Overcooked, with unbalanced seasoning that tastes like it’s based not so much on flavor as it is on what the linear programming algorithm cranks out as the most profitable mixture of spices. However, if you dump it on top of enough lettuce, and then dump enough cheese on top of that, it will keep body and soul together — and as for your taste buds, two out of three isn’t bad. I mean, it’s 98% fat free, and where’s the fun in that? Needless to say there were leftovers, or as I call them, dregs.

Setup: 1/2 cup of stone ground rolled oats, one cup of clove-heavy broth*, quarter cup of HTCB, 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.

Results: Meh. The ground turkey was detectable only in a granular change to the mouthfeel. Every now and then there was a bean. The overwhelming impression was … the seasonings were unbalanced, and not because of the cloves. Cheese helped a lot, but then, it always does.

Rating: **

*Every now and then I think to add cloves to the pressure cooker when making broth. Unfortunately, those times are far enough apart that I forget how much cloves can dominate. By clove-heavy, I mean six cloves in a quart. You don’t have to follow my recipes slavishly. Two cloves will do, and they won’t turn your broth an evil swamp-water black.

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