A Fine Night

On Sunday, we had a slightly spur of the moment mini-dinner party. It was really nice for us to be surrounded by our good friends, none of whom we see as regularly as we'd like to. I made another one of those cornbread-topping casserolie things, and in case we ran out of food, a bunch of chili as well.



BAKED CHILI WITH CORNBREAD BISCUIT TOPPING
p. 173 LDV
Prepared 1/07/07

VERY DELICIOUS! This is one of the best recipes yet, all thanks to the mysterious Wolffie! She and S. Kramer are *not* lying when they tell you this makes a lot and that you should call some friends over and have a party...oh no, they are, in fact, hitting the proverbial nail upon its head.

The chili underlayer is some of the best veg chili I've every had...it asks you to go the extra mile by putting chocolate, molasses and some other spices in, but the reward is a really complex tasting chili. I used Boca grundles again (even my faux meat hating partner digs them) and added about a quarter of a can of diced chilis to the fabularosa cornbread topping. This cornbread topping is the best I've had on any of these types of dishes-- light and fluffy and the absolute perfect accompaniment to the chili. I can't recommend this dish enough to you people.



SHERRI'S BLACK BEAN CHILI
p. 164 LDV
Prepared 1/07/07

Very good, though certainly not spicy (maybe the canned chilis weren't very hot?)...I had to add much, much more water during the final simmer, maybe even 2 cups worth. A wholesome and worthy addition to your cold weather menu repertoire!