Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Monday, February 20, 2012

Seriously Legit Chili

I came home the other night to find Ryan in the kitchen surrounded by beef bones, ground spices and simmering beans. He looked dazed and mumbled something to me about only having 4.5 hours left before the chili was ready. It was after midnight.

Inspired by a serious eats blog, Ryan had set out to make the best chili ever. He ground his own spices, braised short ribs and cut up the beef, simmered heirloom beans, and crushed dried Mexican chiles from the local bodega. For an extra kick, he added chocolate, espresso and whiskey. The list of intricate steps goes on. This was seriously homemade chili from start to finish. I could taste the depth in the smoky richness of every bite of meat and each plump firm bean spoke of the hours that Ryan had spent in the kitchen. This was damn good chili!

1 comment:

  1. As a (fake) vegetarian Texan who would never eat this, I feel obliged to point out that Chile is a country in South America, but chili is what Texans eat... And to say that the steps involved in this made even ME want to taste it (but not make it!!).