19 December 2005


On Saturday we made, okay the wife made, a pot of chili. It was great. We made it in one of Christmas presents, we had permission to open it early, a Le Creuset dutch oven. I think the chili tasted better because it looked so beautiful cooking in the pot. The picture does not do it any justice.


1-1 and 1/2 cups dried pinto beans
1-1 and 1/2 cups dried kidney beans
1 large container of tomatoes, we like the Fire Roasted Muier Glen
couple cloves of garlic, minced
meduim sized onion, chopped
some chili powder
some salt
some pepper

soak beans over night, drain next morning. then fill a pot with about a knuckle more water than the beans. simmer till cooked and water is gone. When the water is more than halfway gone add the onions and garlic. When cooked add tomatoes, chili powder, salt, pepper, perhaps some hot peppers or meat if you want.

We serve with chili powder tortilla wraps (ask the deli department at Whole Foods for a package of these; They are huge and cheaper to buy this way) a dollap of sour cream and some grated cheese and of course beer. I am a sucker for Rolling Rock, but I sometimes venture out for darker and oatier brands. I prefer wine but I cant find a good match for chili.

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