Last July, I was in England staying with my friends Claire and Jacob, and it rained pretty much non-stop for the entire month. I don’t consider myself a person who gets discouraged that easily, but let me tell you, that weather was discouraging. Fortunately, my two friends were made of much hardier stuff than myself (side note: now when we get to chatting about winter, Claire complains that all she wants in order to be happy is the occasional long-lasting blizzard), and knew just how to combat the rainy day blues: chili.
Not that I know even the slightest thing about math, but it seems obvious to me that chilly weather + chili for dinner = opportunity for both homophonic wordplay and gastronomic excellence. And this dish really is excellent–it manages to be sweet, bright, smoky, and earthy all at the same time. Plus, it’s super easy! So easy, in fact, that it was accepted by my alma mater’s newspaper as a good starting point for new cooks. So go check it out, get cooking, and feel free to leave a comment on the Varsity‘s page!