Thursday, February 21, 2008

Three... er, Two Soups

We got your mouths watering by talking about all the great chilis that people missed when we cancelled out on Soup Night. So, the least we can do is to post the recipes, right? First, our Cowboy Chili. Our recipe is actually pretty closely based on the Pork Cheek and Black-eyed Pea Chili from the February issue of Food and Wine magazine. So, we'll leave it at that. The VEG-head is an ad-lib adventure which lives in Lo's head. Someday she plans to get the basics down on paper so that she can share; but, at this point, we'll have to keep it under wraps. Buffalo Chicken Chili is one that can be easily shared. And it's quite good (possibly despite the fact that I think we adapted it from something Rachel Ray put out there... eek).  

Buffalo Chicken Chili

Creative Commons License
©BURP! Where Food Happens

No comments:

Post a Comment

We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

And thanks for stopping by!