Today has been a gross day. I’ve been accepting that my productivity is deeply effected by the weather. Particularly overcast rainy days. Whenever they is a steady drizzle I just want to stay in all day and pretty much do nothing. Now that the sun is coming out I am finally getting around to posting this awesome recipe.
I am a little surprised that I am just posting a chili recipe. I’ve become a pro at chili, I could practically make them in my sleep. I’ve become so comfortable with them that I’ve more or less stopped using any sort of recipe. It also so helps that I use chilis as a great medium to chuck all my leftover produce in one dish. Oh and don’t forget the fact that I get hella good chili peppers from my CSA.
So what has prompted me to make a chili recipe since I am not so formal about my chilis? Really cheap mangos. I love fresh mangos, especially ones that aren’t too fibrous. I bought a giant box of mangos and then started to get tired of blending mangos in my smoothies. Mangos were building up and I didn’t want my last three to go to waste. So I figured I could make something savory out of them.
Or perhaps I’ve been subconsciously persuaded due to all the mango recipes that are circulating. I am seeing so many come into my blog feed that I am starting to just insert the word mango in blog titles! Regardless of the reason I am glad I took the plunge.
This isn’t a completely new idea for a chili recipe. I mean I did google “mango chili” to get some recipe ideas (or rather an idea of how long to cook mango). And they all seem to be sickenly sweet. I already found my recipe pretty sugary, I can’t imagine adding more sugar, or raisins in the mix.
This recipe kind-of takes awhile since I am starting with a pound of dried beans. But this also make a lot chili, like 6-8 servings, depending what a serving is to you. I think it is best for a picnic or a summer barbecue. There is plenty to pass around, and you can leave your house after your done cooking, being very far away from your hot kitchen.