Review: Snowbird Creekside Cafeteria Chili

Well, this won't take long. I'll just quote my wife:

Gee, two pieces of beef in an entire cup of chili

And it needed a hearty helping of Green Tabasco to have any zing.

And for $7 a cup! Get with it, Snowbird!

Bottom Line: eat something else.

Review: Malt River Texas Red Chili

You know, I really should take pictures of these dishes...but I'm usually too hungry. Anyway....

Malt River is a brewpub where they don't seem to brew beer anymore (but they have a good beer list) in Latham, NY. They have good food, and that includes their Texas Red Chili. You get a big bowl, plus a basket of tri-color corn chips for dipping. They use chunks of meat (not ground meat), and the flavor is spicy-hot and sweet. The one thing that sticks out in my mind is that there was a lot of green pepper in the chili, but it was not horribly broken down as it sometimes gets.

Only downside to the bowl is that they charge extra (a buck I think) for cheese. That should be included.

But all in all, it's worth a try.

Review: The Grist Mill's Black Bean Chili

Bottom Line: Pretty good!

Chili goes with skiing like, um, cheese and onions go with chili. And there is a whole range of quality that you'll find on the mountain.

The Grist Mill is a bar and restaurant on the Killington Access Road that serves a pretty good bowl of what they call "black bean chili." And while I like kidney beans in my chili, this dish works. You definitely get the taste of black beans in a meaty, moderately wet chili. The chili is served in a small soup crock, with a topping of cheddar which has been toasted under the broiler. (Like french onion soup.)

Good stuff.

How chili can save your life

It never fails. If you start making a pot of chili, and there is another human being (sentient or not) within visual distance, they will come over and start talking to you. And at some point (usually about three sentences in), they will say "You know, you should really...." or "When I make chili, I..."

This behavior is so widespread that it appears to be genetic. You can use this to your advantage. When venturing off into the wilds, whether it be darkest Africa, or backcountry skiing, or exploring the backwaters of the Amazon, bring chili fixins with you. That way, when you are hopelessly lost, alone and in trouble, you simply fire up your pot and wait for someone to tell you how to do it better. And while they're there, you can ask them for directions, tourniquet, or whatever assistance you require.

The Recipe of Twos

This is mine -- you may have your own.

• 2 lbs ground meat (whatever is cheapest)
• 2 Medium onions, chopped
  
• 2 cloves garlic, minced
  
• 2 tablespoons cooking oil
• 2 cans dark red kidney beans
• 2 cans crushed tomatoes
• 4 tablespoons chili powder
• cayenne pepper
• sugar
• salt

1. Heat the oil over medium-high heat in the bottom of a large pot. Add the onions, garlic and meat and brown. (If the meat releases a lot of water -- a common ocurrence with turkey, use a ladle to spoon off the water.)
2. While the meat is browning, drain the liquid from one can of beans
3. When the meat is cooked through, add the beans, tomatoes and chili powder. Add a few vigorous shakes of cayenne, a generous pinch of sugar, and a pinch of salt.
4. Bring the mix to a boil, then simmer at the lowest possible boil for at least 90 minutes. Or as long as three hours. Just keep the boil very low.

Serve with cheddar cheese and chopped onions. It's even better the second day.