Last Sunday was a fine afternoon with various friends, centered around a mid-afternoon meal appropriate for the shifting weather and the passing cold front and rains. That's right: a big pot of beef chili with kidney beans, with cheese and sour cream as the standard topping options...plus a pan of sweet Southern cornbread for the bonus conversion. This was one of those occasions when the pot offered up all it had, in perfect amount, and with none left over to package and pass on.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
Sweet Southern Cornbread adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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