Welcome to 2009, Chili Takedown. This is no time to be splurging on pounds and pounds of beef. Sorry, heritage pork (except for your bones and spare ribs, which I’ll get to in a bit). I’m not even doing the fresh garnish doodads anymore. This is recession era chili. And I’m going back to the basics of peasant home cookery — that is, minimal amounts of meat, used for flavor mostly, cheap winter vegetables, and lots and lots of B-E-A-N-S.
My friend Karol always wins at stuff. Whether it’s the Ms. Pac-Man playoff, or the guy at the other end of the bar, Karol just wins. So it was no surprise when her chili took home first prize in the annual “Bruce Chili” cook-off at Barcade. Coming back from a 7th place finish in the 2005 cook-off, her curiously titled batch, “I Love You But I’ve Chosen Chili” struck lightning this year, and is now the reigning 2006 champion to … Read More