A sizable portion of ground beef lurked in the meat drawer, leaving me only a couple of good options for dinner last Monday night. The winning bid was for beef chili, which I hadn't made (understandably) since early winter. So on a 90-degree hazy summer day, with four at the table, it was piping hot spicy bowls of savory goodness, topped (as per each participant's preferences) with cheese and/or sour cream. With bellies made full and satisfied, we retreated to the third floor mancave for Evil Dead: Rise.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
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