Chili

Pretty straightforward, but with a couple elements that I think made it more interesting: first, using dried kidney beans which required cooking it for 3 hours, and second, a good dollop of smoked duck fat at the beginning to get the aromatics going that worked as an excellent substitute for smoking the meat. A bit of goat cheddar, scallion, and lime juice on top, and a 2003 Faugères by H&B (since I didn’t make it too hot for Milo’s sake.) Pretty damn hearty.

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