I've been trying to cook more "comfort food" type stuff lately... the newest is a big pot of chili, which started with 4 lbs of chuck roast and took about 3 hours total before turning into the mahogany goodness shown here.
Not too spicy - just a hint - and just about heaven with some pepper jack cheese, white rice and a can of Pork Slap beer. But you'd better have a movie to watch or a book to read while you wait on this one to cook; even with the beef pre-browned, it takes another 2.5 hours to get there.
Tom Karlo's homepage since 1994, weblog since 2000.
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