Today being a long run day, I thought it’d be good to do a slow cooker chili. Chili and pasta is good post-run food for me, and it’s nice to leave it cooking while I’m out running.

As always, it needs to sit before I really know what I think, but so far I I like it. With a small mod, I’m likely to do this one again. Recipe after the jump. It’s hot enough to mean business, but not so hot that all you can taste is fire. (more…)

So tonight, finding myself home alone without a good grocery supply in the house and knowing that Hard Times has a special on Chili Mac this week, I decided to walk down to Clarendon to grab a bite and watch people for a while. It turned out to be a much better evening than I expected.

I went to Hard Times for the vegetarian chili mac 3-way with tomatoes and jalapeños. It was stellar, as expected. Then I decided to roam the neighborhood a bit and grab a coffee. On my way to Boccato gelato, I passed Iota. Outside Iota, there was a woman standing around in a Halloween costume playing the fiddle. Naturally, I had to stop and listen, then ask why she was there.

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I’m not expecting this batch to be too fiery. I’m just recording the recipe here because I always forget my chili recipes after the fact and often want to reproduce them.

I don’t know how this one will turn out yet; I’ll update this after I try it. Click through for the full recipe.

Update 1: After about six hours in the slow cooker, the chili looked a little thin. I suppose my earlier judgement that it was too thick was off base. Maybe the recipe did not need an entire can of Yuengling. This has been remedied by adding potato flakes and stirring until the thickness looked about right. So far, this is a respectable batch. Not as good as last year’s, but solid. And it’s mild enough that we’ll both eat it. The real test comes after it gets to cure for a couple of days in the refrigerator, of course.

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Easy, and easily beats the blue stuff. Took me just a few minutes longer, and one more pan than the convenience version. I started with the recipe here, but wound up with a significant enough deviation that I want to post it here so I’ll remember it.
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A judge in Massachusetts has ruled that burritos are not sandwiches. It seems that, when Panera moved into a Shrewsbury shopping center, its lease included a clause preventing the landlord from renting to another sandwich shop. Qdoba, a burrito shop similar to Chipotle but owned by Jack In The Box instead of McDonalds, drew the ire of Panera when it signed a lease there. Fortunately, the judge found that “A sandwich is not commonly understood to include burritos, tacos and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans.” I hope he fined Panera steeply for wasting his time with such a stupid matter.

This has been our first cold week of the season. So this weekend, we were inspired to make glühwein (”glowing wine”), a German-style mulled wine. If you’ve never tried it before, think “hot grape cider” and you’re pretty close.

This is the first batch I’ve made in quite some time, and I had lost my old favorite recipe. This batch didn’t turn out badly, though. (more…)

Football season’s back in full swing, which means it’s also chili season. So today I dug out the remnants of last winter’s huge batch, still in our freezer. This has to be the best batch of chili I’ve ever concocted. Though it wouldn’t meet any chili cook-off specs (beans and corn would disqualify you from most of them) it makes an excellent football companion. It’s hot enough to command respect, but not overwhelming.

The only problem with it is that I failed to record what I put in it. I’m sure it has habs and jalepenos, and I can taste horseradish. The meat is a mix of turkey and chorizo. There are 3 or 4 kinds of beans, corn and tomatoes. There is also the distinctive taste of those mysterious orange Goya spice packets.

It’s a shame I only have a few bowls left. With any luck, this winter’s big batch will be almost as good.