It’s been downright cold since this new year began. To warm our selves up a little bit, I decided that Sunday was the perfect time to make a batch of chili. On Saturday we headed up north with our friends David and Marc to do a little shopping in the Beachwood area. We stopped at the mall where David found out that, “sugar is not just sugar.” We also hit the Eton Collection of shops which feature a Trader Joe’s, Sur La Table, Orvis (which may soon become the new official outfitter of Michael Derr) and Penzeys Spices. The spice shop is where I found Chili 3000, The Now Chili. It’s an interesting combination of ancho chili powder, garlic, cumin, onion, cilantro, cayenne pepper, lemon peel, mexican oregano, black pepper, citric acid, natural smoke flavoring and jalepeno pepper. It’s hailed as the chili of today with a bright modern flavor. Near the spices was a recipe for chili that, of course, included this particular spice.
The chili is pretty good. Not quite as good as Greg’s mom’s chili, but still pretty good. On the way home we stopped at Whole Foods, where I picked up ground buffalo. I used it instead of the ground beef. I liked the substitution. The chili simmers on the stove for three hours. This was the perfect amount of time to finish a few thank you cards and to take down the Christmas decorations. Well, the decorations inside. The one’s outside may wait a few days until it warms up to at least the 20’s.