IF you ask my husband what he'd like for dinner, I'm willing to bet he'd say "chili." It's a guy thing. But I have to admit I'm pretty partial to it too, and there's something supremely comforting about the smell of a simmering pot of chili on an autumn evening. The adaptations of basic chili are endless - chili verde, turkey or chicken chili, with beans/without, ground beef or cubed chuck . . . and on and on. What they all have in common is fairly simple preparation and savoury goodness. Remember that chili, like soups and stews, actually tastes better the day...
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