OK anyone can see these two bottles look the same…right? Just like Visine and SuperGlue (careful what you put in your eye – happens all the time). Now imagine a dark and stormy night, kitchen dimly lit, one eye on the football game and you reach for the olive oil and end up with half a cup of Jack Daniels in the skillet!
Would you throw it out? Would ANYBODY?
So as I said, I reduced it over heat, letting the alcohol evaporate and poured in some olive oil and went ahead and sauteed the two pounds of chili meat. And a big yellow onion.
Drain same and dump in a stock pot with 8 oz tomato sauce, two 10 oz cans of Rotel tomatoes with chilis or habanereos (careful amigo) and one (not two) measured cup of water. Add contents Wick Fowler package. I use all the salt and half the red pepper. Skip the masa flour. Simmer thirty minutes.
Best damn chili I’ve made yet. I know it was good ’cause my son ate three bowls!
chef ken-ar-di
I use Tequila.