RecipeMuncher

It’s New Year’s Eve.  It’s chilly and windy outside, and I’ve got some fireworks.  I figure, what better to make for dinner than something that’ll put some fireworks in my mouth: chili.  I know that chili-making is revered by many as an artform, a day-long struggle with spices and beans and meat in quest of perfection.  Now, I respect that, but I rarely have the time to simmer an entire day away.  Today, for example, I had to work and then had the pleasure of (...)