The thermometer has been bouncing around like a rubber ball here in New York. It was in the sixties earlier this week. This morning it was 31 degrees. As it looks like it is going to stay cold this weekend, big bowls of chili make all the sense in the world. This recipe is no all-day affair. You will be in and out of the kitchen in a half hour. Then the pot sits on the stove for another hour. You can easily double or triple the recipe so you can make a big batch this weekend and then ladle it out all next week. When I came across a recipe for Bourbon Chili, I was intrigued. But the original recipe included the cardinal sin that true chili makers just won’t stand for. The thing was chock-a-block full of beans—back beans and garbanzo beans. Now if you’ve ever looked at my previous chili recipe http://www.chewingthefat.us.com/2011/12/texas-beef-brisket-chili-with-butternut.html, you may remember the phrase “If you know beans about chili, you know chili has no beans.” So I set out to make a bowl of Bourbon Chili minus the beans.
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