I need to practice my poker face, find a casino, and play some Texas Hold ‘Em because I’ve got a sweet lucky streak going on. Is it possible to make four tantalizing dishes I’ve never attempted before three weeks straight? Going by my taste buds, it certainly is.
Now that it’s beginning to feel like fall, chili seemed like the perfect “C” meal to try, and even though I’ve made cornbread previously, it perfectly complements this hearty dish. (Chili was the main C, so I decided it’d be okay to bend the rules a little and just try a new cornbread recipe.) On cold winter days, the kinds with a fire crackling away in the fireplace and a football game on TV, Mom used to put some cornbread in the oven, heat up a can of chili, and we’d have an easy and tasty meal.
This chili took slightly more time to prepare than the chili of my childhood, but it looked and tasted quite a bit better! It was even worth bawling over mincing a huge onion. (I can never cut them fast enough to avoid all of the tears, and I must have gone through half a box of Kleenex!) My favorite part was the toasted cumin seeds the recipe called for. And even though I made it vegetarian, I didn’t miss the meat with all of the wonderful vegetables and spices melding together. Now I have leftovers to last the entire week… Or to share with friends!