Bah! Someone took my lunch the other day at work. My nice & new Crate & Barrel storage bowl that I’m obessed went missing and incidentally a bowl full of leftover chili. So sad.
So anyway, on to the chili. As it is quickly becoming a weekly tradition, I cooked dinner for a friend Wednesday night. It’s a nice way to break up the week, and it’s my off day at the gym, so it keeps me occupied so I don’t spend 4 hours watching Bravo. (Not that there’s anything wrong with that.)
My friend Nate came over for chili & cornbread. He’s been quite the world traveler lately and I was glad we got to catch up in between trips. He is the other half to my friend Kate, who is living in London and whom I spent some time with a few weeks ago. Nate just returned from overseas where they took a tour of Belgium & Italy. There must have been some seriously good eats on that trip!!
Anyway, I have been wanting to make chili for awhile, and figured I couldn’t finish a whole batch by myself. I’ve made it before in a crock pot and on the stove, and this time I didn’t follow a specific recipe, I sort of made it up as I went along using the basic foundation of a chili. See recipe here.