This past Monday night was a large dinner party on what was forecast to be a fairly cold and wintry day. So I decided to make a big pot of chili, which seemed to be the right call.
I also made some of Granny Wilson's honey wheat cornbread, using the recipe that my friend Linda Dunlap shared with me some years ago.
Oh my. It was all mighty good.
While folks were waiting for dinner time to roll around, I brought out some cave-aged sharp white cheddar cheese, which also seemed to go over quite well.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
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