Before we get too deep into the warm or balmy months of summer, last Saturday I thought I'd serve up a pot of beef chili for our gathering of four. It was a mostly sunny and pleasant day, with storms expected by late afternoon, but the goodness of these steaming bowls is not entirely dependent upon whether we had to shed a winter coat after coming into the house. With some cheese for all and sour cream for a few takers, enough heat and bean bulk to make you take each spoonful with a measure of gravity, the bowlsful of beefy goodness were merrily and masterfully tackled.
As that final week of May played out, it proved to be a wet one for the majority of it. We were just shy of twice our average rainfall for the month, with a couple of days left to go. I was willing to let that recent history pull me in a chili direction, even though the weather had by then become much more favorable to outside endeavors.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
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