Chili & Co

Chili & Co.

During the holidays people are apt to get wonky with too much cheer, and may have to be anchored with some sort of food that’s a bit solider than fancy canapés. (This is the altruistic approach, to mask the fact that the hostess has spent all her money as well as her energy.) The answer is a large pot of chili, which can be reheated several times without suffering too much. I offer herewith a recipe that has been tested and approved of by the editors of NR, led by Bill, Pat, and Priscilla Buckley. It was developed by Bob Holleron of San Antonio, Texas, an amateur cook of great talent. I give you the recipe in his own words.

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Nika Hazelton

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Chili & Co.

During the holidays people are apt to get wonky with too much cheer, and may have to be anchored with some sort of food that’s a bit solider than fancy canapés. (This is the altruistic approach, to mask the fact that the hostess has spent all her money as well as her energy.) The answer is a large pot of chili, which can be reheated several times without suffering too much. I offer herewith a recipe that has been tested and approved of by the editors of NR, led by Bill, Pat, and Priscilla Buckley. It was developed by Bob Holleron of San Antonio, Texas, an amateur cook of great talent. I give you the recipe in his own words.