The Small Town Chef

Or How My Chili Became a Cauldron of Deliciousness Every time I think I’ve nailed the chili recipe—the one that would make even the pickiest food critic groan yum—something whispers in my ear. It’s a persistent little voice that never fails to interrupt my satisfaction. “Try again….”   It’s like a mischievous kitchen spirit (probably living in my spice cabinet if we’re honest) that knows I’ll never settle. Maybe you know this feeling too. Just when you’re about to write your “perfect” recipe in stone, a fresh idea bubbles up and suddenly you’re back at the stove, stirring your pot with more magic than ever.   So here I am again, enchanting my chili with new tricks and, dare I say, witchy flair. This version? It’s about to take you on a ride—deep into a simmering cauldron of fire-roasted tomatoes, poblano, jalapeño, and all the smoky spices your heart desires. We’re talking toasted cumin seeds, coriander seeds, and even some chilis that get a little fire on them before they’re ...