That's not chili

[eub]

I made a batch of "That's not chili" for dinner tonight and into the future. The reason it's not, this batch, is peanut butter and Worcestershire sauce.

Mmmm.

Comments

[jeliza]

peanut butter, huh? how does that work -- is it just a peanut aftertaste or a powerful peanut presence?

[eub.livejournal.com]

Just a peanut tinge... tahini, though, if I had some tahini I might glop it in more extensively and see what happens.

[cellio]

I bought some tahina recently at the SqHill Eagle, but on closer inspection I'm guessing that tahini is an ingredient in tahina. This is a dip (made with chick peas), not a sauce. I wonder where you can get tahini in Pittsburgh.

[eub.livejournal.com]

You used to be able to get tahini (i.e. squished sesame seeds specifically) at the Food Gallery on Centre, which is no more (geagle--). Maybe at a surviving Fooglery -- the one in Fox Chapel?

And this reminds me, I keep forgetting to look for it at the EEFCoop.

[beegle.livejournal.com]

Recipie?

[eub.livejournal.com]

Nope. :-)

Chili is nice because it's hard to throw together a batch that can't be eaten. Though I did once have to resort to adding a little condensed milk after I went overboard with the habaneros. That came out a little funky. Okay, so it tasted like ass.