Randy’s Recipes: Open-Faced (Or Closed) Curried Chili Sandwich

Convenient, fast, throw-together, American-style. And not half-bad, either. Nowadays, American fare has developed into fusion food — the melting pot meeting of diverse cultures coming together to create something exciting and new, with old-culture sources as its base.


The lead-up to this recipe deservedly belongs elsewhere, as I think it’s better than the recipe itself. ‘Recipe’ is used lightly, as it’s just a throw-together and I can’t stand when people call such things creations, like I often make, recipes! Technically, though, the term does apply. My cooking creds are zilch, besides.


But, this polyglot quick-meal had a little taste and I figured I could share that. So, here it is.


Randy’s Recipes: Open-Faced (Or Closed) Curried Chili Sandwich


2 cans Chili (beef-and-bean, or vegetarian bean)

1/2 medium bag rice (white, or your preferred)

Curry powder (or seasonings of your choice; I used Pereg Brand Indian Curry)

Bread, sliced or torn (White, or your preferred; plain or toasted; I used Wonder-brand bread under this, and it added a just-right sweet note to the combination)


Pick dry rice of any grains that don’t look good and any foreign matter. Rinse the rice grains in a strainer and let drain. Place grains in a medium saucepot with water, filled about an inch or two above the top of the rice level (general measure; eyeball for right height — you’ll learn this with practice) and simmer until grains are moist but most of water has evaporated. Heat chili in another saucepot. Fold chili and rice together. Place into an oven-safe baking dish and generously sprinkle curry powder on top, leaving it on top to become heated and dried, as is. Bake at 375°F-400°F for about 15-20 minutes, or until desired dryness is reached. Place on bread and enjoy!

 3.4 Yums Up



Filed under Eat

21 responses to “Randy’s Recipes: Open-Faced (Or Closed) Curried Chili Sandwich

  1. Hmmmm… Well, it depends if the real question is, Can you cook well? My Mom does, but that doesn’t count. This one was okay. The other recipes are better — the lentil soup is good, and the herbed cheese was great. The schug and zahatar for the cheese might be hard to find, but at a kosher or middle-eastern market, sometimes not in your area, you can usually find these. The others are better to try. Eat at your own peril, hee-hee! Thanks for coming on and saying Hi!

    Liked by 1 person

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