Matthew Supert

While eating lunch this past weekend I commented to Megan that we have a whole bunch of cookbooks on our shelf that we almost never crack open to get recipes from. We consistently get recipes from the internet, which is great for making meal planning easy. But we have some great cook books sitting on the shelf collecting dust. 

So I figured we should start working our way through each book. One book a week, one recipe from each book and we will just work through all of the recipes in the books. It probably gives us several years worth of cooking hear, but I figured it could make for a good blog series. 

The first recouped coming up this week is the Marshall Field's Cookbook; Boundary Waters Wild Rice Soup. We'll see how this series turns out. 

Here is a bit of a weird post, but below is my recipe for chili. Now, I am not normally a chili person. I fact I hated chili most of my life. I was never able to find a recipe that I really liked. Every year at work we do a chili lunch before the Super Bowl. Some people really make some fantastic chili's. This year we had a few retirements and less people making chili. A week before the lunch we still had three slots still open so I decided to sign up and see if I could make something that was passable. 

This is where I kicked into my "research mode". I have this thing where whenever I need to find information on something, I go into this really deep process of looking up all the information I can on it. The result is that I identified some "base ingredients that I saw in all of the recipes, looked at a "tex-med" flavor and then sort of made up my own recipe. 

To my surprise my chili actually turned out amazingly well and it was actually a hit at the super bowl lunch. I think it turned out so well is because it cooked for nearly fourteen hours in the crockpot. So, here below is my chili recipe as it stands today. I hope everyone enjoys it.

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