While the calendar page has already flipped to March and spring is mere weeks away, I can’t help but grasp onto these waning days of winter. Before we know it — and long before I’ll be ready for it —
While the calendar page has already flipped to March and spring is mere weeks away, I can’t help but grasp onto these waning days of winter. Before we know it — and long before I’ll be ready for it — summer heat will return to the tropics and the joy of eating heartier, rib-sticking comfort foods will fade.
Before that happens — before we turn our culinary thoughts toward grilling and berries and summer gardens — be sure to hit that slow cooker a time or two more.
Years ago, I had the snappy idea that — enough of the Nallys and the Hormels and the Staggs of the world — I was going to make a pot chili all on my own, mostly. The fact is, the very thought of turning dried beans into something edible was mystifying. No matter how many recipes I’d follow, no matter how closely I adhered to the directions, no matter how long I’d cook them, making a pot of beans from dried invariably ended up like deliciously seasoned rocks. Thus, when I decided to make homemade chili, it began with opening a can of prepared beans.
Luckily, my friend Yvonne Romero enlightened me on the finer points of hydrating dried beans. The trick: Soak the beans in salted water overnight. Not only does this perfectly soften the beans, but something science-y happens during the soak that reduces the resulting gassiness factor. (You’re welcome.)
The following is a chili recipe I found years ago online, and have adapted over time. While this version appears to have just under 500-million ingredients, go with what suits your taste. I can promise my recipe here won’t be anywhere near spicy enough for some, but it is flavorful. Feel free to improve upon it as you will. Just do it soon — before winter escapes you.
