Fuck was it ever … too late in the year for such cold days, worked out well for making my chili though!! Blogged plenty in the past ’bout chili, blogging again!! I always do things slightly differently each time I make chili, so I’ll try to concentrate on those details, the differences!! The biggest change was using my meat grinder, taking a 1.5 kilo sirloin roast and making minced meat out of it!! You can really see the freshness of the beef, thrilled with the purchase … love my LEM!!

Here’s the chili after 6 hours (give or take), slowly simmering in my 12 quart 18/10 stainless steel Lagostina stock pot!! Looks deceiving, trust me there’s plenty here to fill at least 12 hungry bellies!! Near the end of the stewing process, a light bulb went off … and on a whim decided to toss in 5 heaping spoonfuls of frozen peaches and cream corn … thought it was ingenious, substituting it for hominy that I’ve previously used, but with bonuses: being cheaper, easier to include last minute, and adding great colour!! I did mention how ingenious it was, right? LOL!!

I lightly sprinkled ground chipotle chilies, adding a sweet&smoky flavour … another new change!! I always serve my chili on a bed of rice, this time was no different, ‘cept that the rice I used was a combination of at least 6 varieties that I combined in a container and slowly accumulated when each individual bag was almost empty. You can even see some wild rice too … oh, made it in my trusty Wolfgang Puck rice cooker … or ‘nicer’ cooker as ‘twinkle toes’ prefers calling it, lol!!

And here’s the bowls ready to be served, topped with fat free sour cream … love how the coolness of the cream balances and compliments the heat of the chili, you can see I added ‘fresh-shred-chedd‘ too, and served it with a crusty French loaf!! Doesn’t get any better motherfuckers!!

… and since ‘The Dirty (starving) Dozen’ never did show, all this was for Tiffany K. and yours truly, plus leftovers … and what they say about chili being better the next day? Yeah, fuck yeah!!