Goodness gracious: there were eight folks at the dinner table last Friday night and I thought a pot of beef chili would be more than sufficient to feed us all. Alas, it amounted to seven full bowls and an eighth skimpy one, which I took, and then we all made up for it with hearty tender slices of Granny Wilson's honey wheat cornbread. And the dessert, too, which will be described in a subsequent blog entry.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
"Granny Wilson's Cornbread," a recipe shared with me by Linda B. Dunlap.
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