It’s that time of the season -when love runs high- for chili. Spicy hot chili to beat the early nip of winter creeping into the cracks of our lives… whether those cracks are in the garden crop covers or the uncaulked house.
My tomato plants are still thriving out in the garden as are the heat-loving pepper plants. So, chili was a natural choice when the cold moved in and decided to stay awhile. And along with the big chill came another kind of cold… a la someone’s sneezing at the market or maybe a hug from my son. So, yeah, let’s crank up some chili.
My chili is a la carte. Whatever is in the pantry that toots my bell and goes along with tomatoes, onion and jalapeño peppers gets tossed into the stock pot. Sometimes it is a vegetarian lover’s meal and sometimes it includes beef or chicken, but always it is hot and spicy to knock the chill out of the air and a cold out of your chest.
Some people use beer in their chili. Some use cumin. I’ve never tried either.
For all you chili lovers out there... it’s that time of the season.
So, what’s your secret ingredient for your chili recipe? Wanna share?
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