This was first posted on September 16th 2011 and this weekend seems like the perfect weekend to make a batch.
I am hoping to get everything ready and in the slow cooker early Saturday morning. Then I plan on going snowshoeing knowing a warm bowl of chili waits.
Whenever there is a chill in the air, I think about making chili. It is one of those foods that is best cooked by feel – every batch is a little different. The only constancy in our chili is the beans and never any meat.
Below is a pictorial making of chili
A recipe has no soul. You as the cook, must bring soul to the recipe – Thomas Keller