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Chili Chicago Weekend

October 11, 2010

It was about 80 degrees at one point, but that doesn’t mean it wasn’t a chili weekend, dammit.

Let’s break it down in photos.


Chili made with tons of spices, two kinds of beans, two kinds of meat, squash and a ton of peppers.  Served over squash fritters adapted from this recipe.  Topped with chives, white cheddar, greek yogurt.

And for later, a parfait with a crushed graham cracker base, yogurt/pumpkin purée/spices, quinoa and topped with glazed pecans (from this recipe).


2 Comments leave one →
  1. Necromanticore permalink
    October 19, 2010 11:14 AM

    nice! saw this the same day i ended up with five butternut squash. going to try this soon. ty

    • October 19, 2010 1:32 PM

      Squash, it’s what’s for dinner……and also how you killed dinner.

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