For this month's virtual lunch date, the #LetsLunch crew brings you a slew of posts dedicated to chili. When I heard this month's challenge for let's lunch was on chili I was thrilled. I've been watching a whole lot of Top Chef, Texas and thinking about the various types of chili I could make (and eat... definitely eat). This would be the perfect opportunity to experiment.
But then I went to the freezer and saw that we still have four individual servings of this Thanksgiving turkey chili. The containers leered at me with eyebrow lids raised, as if to ask, "Really, you are going to make MORE chili?"
So I stepped away from the freezer and thought about what I could make that was slightly different. And then it came to me. Cassoulet. For those of you that aren't familiar with cassoulet, it's a French peasant type of chili made with white beans, duck, sausage, and whatever scraps of meat you have lying around the house (okay maybe not the house but definitely in the kitchen). I've always wanted to make it so I decided it was time.
Feeling less guilty, I peered back in my fridge and freezer, seeking out the meats we had on hand. I ended up with chicken breast, pork roast, sausage, and bacon. "That'll do," I thought. I prepared this soup the night before and threw everything in the crockpot. When I awoke, the kitchen windows were all steamed up, the smells of tender pork wafting from the crockpot. I snuck a bite from the bubbling crock pot. The meat practically fell apart on my fork and melted in my mouth. The cassoulet itself had a nice smoky flavor and I loved being surprised by the flavors in each bite. I daresay I made enough to feed to entire let's lunch crew. Anyone want to come over? :)
cassoulet, a frenchified version of chili for let's lunch
Prep time: 45 mins
Check out the chili dishes made by the let's lunch crew here:
- Cathy's Chunky-Style Cowboy Chili at Showfood Chef
- Cheryl's Kimma Chili at a Tiger in the Kitchen
- Ellise's Chicken Tinga Chili at Cowgirl Chef
- Emma's Dave’s Chili at Dreaming of Pots and Pans
- Felicia's Low-Concept Vegetarian Chili at Burnt-Out Baker
- Grace's Chinese New Year Chili at HapaMama
- Joe's Texas Bowl O’ Red at Joe Yonan
- Karen's Hawaiian Chili at GeoFooding
- Linda's Smokin’ Hot Vegan Vaquero Chili at Spicebox Travels
- Lucy's “Full of Beans” Chili at A Cook And Her Books
- Pat's Miso Chili Con Carne and Wasabi Sour Cream at The Asian Grandmother's Cookbook
- Renee's Aztec-Inspired Chili at My Kitchen and I