‘Venison, Bourbon Steak’
courtesy of ‘bonappetitfoodie’
It’s 70 degrees out today. But it’s still February, and that tricky March will probably make its entrance with a roar that will force all of us to bundle up once again. And chances are when it gets cold again, you’ll want to snuggle up with a nice big bowl of hot chili.
Here’s a recipe for venison chili (read: you can substitute plenty of other proteins) from Chef Adam Sobel. When I tried the chili, I believe my exact words to Adam were: “I could eat this for breakfast, lunch and dinner.” Do yourself a favor–don’t put cheese or sour cream on it; just enjoy it the way it is. Or you can do as they do at Bourbon Steak, put it on a half-smoke or on a monster of a burger. Continue reading
‘Every Food Fits – It’s Gettin’ Chili in Here!’
courtesy of ‘staceyviera’
I don’t know about the rest of you out there, but I found this morning’s weather pretty chilly. Yeah…the forecast calls for a high of 70, but today’s upper 50s commute was brisk. Not that I’m complaining–I love the fall–but come on weather gods! Give us a heads up and don’t make it blazingly hot one day and then brisk and chilly the next. It’s just not fair!
The chilly weather also brings to mind recipes for…wait for it…chili. The piping hot, spicy, hearty dish is the perfect fall, football-season fare. The best part of chili is that everyone seems to have their own special recipe, serving style (with cornbread, on a hotdog, with rice, in a breadbowl, etc.) and desired spice level. Personally, I like mine with cornbread and on the mildly spicy, bourbon BBQ sweet side. What’s yours?