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It’s chili out there

February 4, 2016

This winter has not been the snowpocalypse that last year was.  Frankly, I prefer all that snow if this winter is my only other option.

Sleet and mud is just not as exciting.  Not to mention the extra half hour it takes to clean the dog after we get inside.  She glories in mud pits and her paws hoard dirt like a dragon sitting on a pile of gold dust.


Is this really the start of February in Chicago?  My paper boats are still in storage!


That famous rodent claims there will be an early spring.  We barely had any winter.  I wake up praying for cold these days.  It makes the swamp in the park easier to deal with.

Rise and shine, and don’t forget your booties!

What better time to savor some chili.  I used up all my space-hogging squash for a squash and black bean chili.  Three types of squash (butternut, delicata, acorn), one groundhog sized yellow onion, red bell pepper, black beans, tomato, garlic, bay leaf and spices.  I went with smoked paprika, cinnamon, ground coriander, and ground up dried chile de árbol.

Chili is catch as catch can.  That’s the joy and wonder of it.  Stuff a pot full of good things and let it simmer for a while.  Add some toppings and serve.  I topped with some greek yogurt, chive and toasted wheat tortilla strips.

Really good stuff.  Spicy with a hint of sweet.  Even better the next day, as happens with this kind of kitchen magick.


Team Chili, assemble!


Chop, chop.  This stuff won’t make itself.


Startin’ to look purty.


Long time no see, chili.  My, how you’ve changed.


I would eat it.


With some Dino’Smores.  Off Color Brewing has the coolest labels.

2 Comments leave one →
  1. Debra permalink
    February 5, 2016 1:22 AM

    You can have our snow. I’m over it.

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