Chili has a lot of great traits. It can be made quickly (if needed), it's fairly inexpensive to make, it feeds a crowd, tastes even better two or three days after cooking, and freezes really well.
I needed to make something for a potluck at church, and since it's pretty much fall, I went with something to reflect the change in season and that I could make pretty much from ingredients on hand.
The beauty of this particular chili lay in it's super-quality ingredients, especially the Innisfree chicken, aged cheddar, and crème frâiche from Snowville Creamery. It was rich, spicy, and pleased several bellies. Plus we had enough for leftovers the next day. Yes!
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