Chili on the grill

Browning meat on the stove is a total mess. (Have I mentioned that I hate my stove? It is impossible to keep clean which is one reason I use the Instapot so much) So I decided to brown the meat for chili on the grill and I thought it might give it a different smoky flavor. 

Recalling my recent nightmare with the short rib burgers I was a little weary about this but it was fine. I really should have left them really get charred but I was impatient. I threw the browned meat globs into the Instapot and 8 minutes later…grilli chili. (I hate myself). But it tasted just like regular chili so there was not much point to using the grill other than to make dismal puns.

What the stomach wants

It was 87. Not that it makes much difference in my condo. If there are not clouds it’s always hotter than the surface of the sun in there. But it wasn’t Bolognese or chili weather no matter how you sliced it. But I listen to what my stomach tells me and it was telling me it wanted Bolognese and 2 days later there was a demand for chili.

Pronto. In other words, horita.