This probably never happens to you, but I sometimes find myself wanting to get in and out of the kitchen quickly after a tiring day. If I can do that and still produce a great meal, I’m one happy camper.
This is a recipe for a spur-of-the-moment meal, skillet chili. You’ll want to make it soon because it is very good and because you can make it in about half an hour. Don’t be afraid to adjust the spices to make it just as spicy as you want it to be. Be sure to use a good quality chili powder, though. The quality of your spices makes all the difference in this simple dish.
There is an extra bonus with this recipe. You get a recipe for wonderful pickled red onions.
The pickled onions are a perfect accompaniment for this chili (or, any chili) but this onion condiment is also good with a lot of other foods–salads, sandwiches, other Mexican foods, ice cream. OK. Maybe not ice cream.
The Epicurious site had a good line about pickled onions. “The first time you make pickled red onions, you will very likely slap your forehead and exclaim to anyone who may be listening, “What took me so long?” Because this simple condiment–which couldn’t be easier to prepare–has an uncanny, almost magical ability to completely transform just about every sandwich, burger, taco, sausage, and salad it touches.”
What took me so long, indeed.
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Here is a link to the original recipe from which this recipe was adapted: Vegetarian Skillet Chili.
Looks very hearty! Love the pickled onion garnish!
Thanks! Hope you will try the recipe.
Very nice shot again!
Thanks, Al. I always appreciate your compliments.