During the cold months in Texas (I laughed at that phrase), I love making soups and stews. One dish that is often requested ’round here is chili. I’d stopped making it for a while because it was such a bore. Probably just a notch above fast-food chili. Blech.
So, imagine my surprise when I opened up Melissa Joulwan’s “Well Fed” cookbook and find not just this amazing recipe for chili, but CHOCOLATE chili. No, it’s not some crazy Willy Wonka concoction. The chocolate just adds depth to the slightly acidic chili powder in the seasoning. It is such a delicious dish and worth every minute of simmering. Whatever you do, DON’T skimp on time. Let it simmer for the full two hours (!). You will not regret it. Continue reading
I Make, Therefore I Am 