If you can’t tell by the title, this was supposed to be Mike’s post. But, we made the dish a week ago and I’m impatient, so I decided to go ahead and post it myself.
This is part II of the Two Happy Cooks cookware series. The star of the week is my favorite orange Le Creuset dutch oven. The great thing about it is all kinds of delicious brown bits stick to the bottom, making any dish even tastier than it otherwise would have been.
We made some Smoky Beef and Bacon Chili in our dutch oven last week on one of the coldest days in recorded history. However, Mike figured it was worth putting ourselves at risk of frostbite to visit Von Hanson’s Meats to procure some high quality goods for our chili. We survived and made it home with double smoked bacon and freshly ground beef.
A couple of other “chef’s notes”: This recipe presented an excellent occasion to try out our new Vidalia Onion Wizard. I was skeptical as to how critical it really was that we own one, but I ate my words. We ended up with the most perfect diced onions I’ve ever seen. Mike has become a bit of a beer snob, and added some Lagunitas “Censored” Rich Pale Ale that we had on hand. Finally, we added some real hot chili powder to warm us up on a frigid Minnesota night.
We loved this recipe, and had a blast making (and eating it.) Bacon is a seriously genius addition to chili… why didn’t we think of this before?
What’s the secret ingredient in your chili?
Until We Eat Again,
Two Happy Cooks