For the duration of this coronavirus pandemic and accompanying shut-down thus far, the Roediger House—so long accustomed to frequent entertaining—has been a quiet and unvisited space. You might count on one hand the number of driveway visits there have been, with camp chairs appropriately spaced, and the only meal-focused gathering occurred in early July, with a careful set-up for portioning out barbecue and slaw. Last Friday, with confidence we could gather safely and smartly, the most regular regulars were on hand and I didn't want to leave them meal-less. It might be hot weather and my menu was an odd choice, but it lent itself to the circumstances: simple beef chili with beans. I was extra vigilant about hand-washing from prep to serving, and I even put the cheese and sour cream into plastic ramekins so that we could avoid common serving items and utensils. The chili hasn't been on the menu since before last Christmas, and it was good enough even for a steamy summer evening.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
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