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« GARLIC-HERB ROASTED CHICKEN BREASTS | Main | GRILLED GARLIC TOASTS TOPPED WITH ROASTED ASPARAGUS, CREAMY SCRAMBLED EGGS, & ROASTED SHALLOT & TARRAGON PESTO »

Comments

Yamp

Glad to have you back! This indeed sounds yummy! :)

Sues

Yummm. I love chili and this looks fabulous!!

Sues

Kevin

That chili looks and sounds really tasty. I have never used ground meat in a chili before, just cubed. I will have to try it the next time I make chili.

Rachel

wow!! i have been eating chasen's chili since i was little. it was my mom's go to recipe and the only one i've ever really loved. i just recently started making it myself and you are so right...if i am ever in a funk, it is SURE to make me feel all is right with the world again! i am going to have to try this version next time with its little tweaks....i have always stuck to the original. i've always used dried beans and small chunks of chuck instead of ground....i'm excited to switch it up! thanks for posting this! :)

Arianne

I have Robin and I'm not sending her back to LA until you agree to come and cook with us in NY.

Karen C

Does this site have a print option? I'd like to print out the recipes without all the pictures.

Stalking Sarah

Glad you liked the Gordon's Cup recipe! This chili looks amazing-- I'm going to have to try it.

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I can imagine that would really take the chili to the next level although it would also lengthen the cooking time considerably. One day I shall try it but in the meantime, this version is pretty great.

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I love your blog and check it often- and happen to have a fresh batch of rhubarb in the fridge from a recent pie! Please post the crisps soon!!!

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Scott Dolik

I cooked the original recepie with the dried pinto beans, 2 lbs of sirloin steak and 2 lbs of pork loin. Oh my God!! It does take it to a whole new level!! I also added a small Jalapeno pepper minced. It is probably the best dish I have ever tasted.

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