The annual tradition of a January chili gathering continues. It is one of the fine carry-overs from the types of events I used to do for the social studies group when I was running that program in the Department of Education at Wake Forest University. Now, it still gets to include a few of the alumni (and even current participants) in that masters program, but the bulk of the attendees are part of the 6th & Vine family in one way or another.
My contributions to this year's gathering included my standard Six-Hour Chili, using a recipe that showed up in a Williams-Sonoma catalog years ago (and which is also found online). In addition, I decided to pull out a pretty spicy and slightly different take on chili that I tried out only once before, probably back in the winter of 2005-06: "Texas Red" chili con carne. Whereas the Williams-Sonoma has browned ground beef as its main ingredient, the Texas Red features chunks of beef from a couple of chuck roasts.
This constitutes Meal No. 426 in the count of meals since the new kitchen was completed back in the late spring of 2009.
Twenty folks were here, which also netted three additional chilis: Spicy Chorizo Chocolate Chili, Super Spicy HER Chili, and 15-Bean Chili with Ham and Chicken.
Desserts included a Whole Foods layer cake that one of the guests brought; a big freezer of homemade key lime frozen custard, based on the recipe from Donna Whitley-Smith's mother; and for late-night remainders, butter rum toffee cookies straight out of the oven.
"'Texas Red' Chili Con Carne," by Diane Unger-Mahoney. In Cook's Country, June/July 2005, p. 10-11.
"Six-Hour Chili," from Williams-Sonoma online.
"Butter Toffee Cookies," originally from King Arthur Flour.
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