NFL preseason is over. You still think your fantasy football team has a shot. College football is in full swing.
All that can only mean one thing: chili season is here!
I subsist on beans and carbs. This diet may contribute to the hula hoop of personal space my friends often give me and the stares I receive on public transit. No one knows when my next narcoleptic episode will strike.
The day after a blowout win for my alma mater, I hoisted my Le Creuset from the cabinet to make a pot of chili. The gargantuan vessel could hold enough chili to feed the entire team, but I only bought enough ingredients for 2-4 people. The dutch oven is by no means necessary for a starting cook. For the price of one, you can buy a really nice set of pots that will get a ton of use. Le Creusets are one of the main reasons most people get married. Look it up. It’s a fact.
I looked through my previous posts and discovered I have yet to share my chipotle chili recipe. We have a few weeks left of summer and not thinking “what coat should I wear?” in Chicago, so you still have time to load up on iced coffee and gelato before you devote all your efforts to procuring hot hands and wondering where your good ice scraper went.
Chili can be made in the slow cooker too. I’ll give that a stab in the coming weeks and share my findings. The steps are essentially the same except you’ll brown the meat and dump all ingredients into the slow cooker instead of cooking on the stove for a few hours.