Aphorisms from the Professor: Brillat-Savarin

Friday, October 30, 2009

As I've mentioned we have accumulated quite a surplus of peppers from our various CSA boxes, so we decided the best way to use them up fast (as well as some tomatoes that had seen better days) was to make chili. And it was raining out, which obviously made this idea even better. My boyfriend and I make chili every few months, and what's great about it is that we never make it the exact same way with the exact same ingredients, but it is always delicious.

I'll apologize in advance for the picture, we got a bit excited about our garnishes. We also got started on the chili a little later than we had intended, so it was still quite watery when we decided that we just had to eat already. Everyone knows chili is better the next day anyways, so perhaps my picture will be as well.

Chili: ground beef, ground pork, bacon, black beans, kidney beans, corn, green peppers, hot peppers, tomatoes, stewed tomatoes, cabbage, garlic, onion, cumin, chili powder, smoked paprika
Topped with monteray jack cheese, sour cream and toasted Italian round.

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