Chili con Carne with a Portuguese Roll and Browned Butter

On the weekends, I usually only have two meals instead of three, and be more indulgent in the type or quantity of food I consume. The cold winter weather and sadness of a funeral today increased my need for comfort food. So, today, I made chili, following the instructions on the packet, grabbed a handful of baby carrots, heated up a bakery-bought Portuguese bun, and made some browned butter.

Weight Watchers points for this meal:

Chili (8 points)

Roll (6 points, estimated)

2 tsp butter (2 points)

Total: 16 points

Mmm... browned butter. So rich and nutty-tasting. I wasn't sure how the hardening process would go. It turns out that I needed to stir it occasionally (I did this every 10 minutes or so, who keeping it outside then in the fridge to cool). This was so the heavier brown flecks were evenly blended into the butter. This is the first time I have re-solidified this type of butter (I have used it once before in baking, so used it in melted form).