In the winter, I make a big pot of chili just about every month. (If you follow my blog or are a regular reader - THANK YOU!!!! - you know this.) Leftovers fill the freezer for lunches or suppers before choir on Wednesday nights. I'm happy to make chili for supper for friends with no apologies. I make vegetarian chili, turkey-lentil chili, Texas chili (no beans), Silver Palate chili, and Ina Garten chili. Last year I once or twice made Tuxedo Chili, a Food52 winner--simple, healthful, and quick (ground chicken/two colors of canned beans), but filling and yummy. Mostly it's just Alyce chili--a bit or a lot different each time.
Posts
