Tuesday, August 31, 2004

No Amount of Pepper

Q uestion:  How watery can it be and still classify as chili?

I boiled up some bland, bland chili for dinner tonight.  Not used to concocting with fresh tomatoes (a gift!).  Upside:  My chili's always more savory on the second night. The key ingredient is time spent together.

Posted by dmueller at August 31, 2004 8:34 PM to Gobstuff