I prepared chili, cornbread and chipotle cole slaw for a crew of the El Dorado Western Railroad this morning. Due to rain, I cooked the meal at home and drove it to the shop at noon.
A mechanic cleared a work bench for the serving table. I didn't check to see what was in the purple bottle, not do I want to know.
I cooked the chili con carne with beans in a Lodge #12 Dutch oven on the stove top at home. It seems each time I prepare this recipe that I tweak it a bit. Today's pot included 4 pounds ground beef and 18 ounces pork chorizo. I also cut the tomato product in half. It was a good mild pot of chili.
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