I made chili for supper this evening. My chili is a simple dish based on Wick Fowler’s 2-alarm chili spices, a pound of ground chuck and a pound of beef stew meat. I always add a coarsely chopped (seeded and de-veined) jalapeno pepper, a chopped medium-sized white onion, and a can of chopped tomatoes (Cento brand on this occasion).
Susan made the cornbread; it turned out very well, I’d say. It isn’t cold weather anymore; today the mercury hit 97F. Nonetheless, Texans eat chili when the spirit moves us; it isn’t really a weather-related meal like roasted tomato basil soup that is definitely a warming meal for cold days.
At the end of the evening Susan asked, “Should I put the rest of it in the fridge until tomorrow and then freeze the remainder tomorrow? It’s usually better the older it gets.”
I thought about it for a moment, “Maybe for chili, but time hasn’t had that effect on me.”