Hi all, I've been absent from the site these past 5 months because I'm full-time in nursing school. I've really missed this place and I've really-really missed leisurely cooking days whenever I want.
At any rate, I have a request: I'm hosing our study group tomorrow, and I'm trying to use these opportunities to cook something yummy for the group. Last week, I made Grace Parisi's spice-roasted ribs with apricot glaze from Food and Wine: http://www.foodandwine.com/recipes/sp...
WOW. That recipe is a keeper, although I wanted to note that although the recipe calls for 7 lb or 3 racks of baby back ribs, I used just over 5 lb of ribs (2 racks) and there was just enough spice rub and glaze for them. But it's a wonderful recipe. The people I fed fell all over them, so you KNOW it's good.
Tomorrow, it's chili, but since one of my study partners can't stand beans, I thought I'd try Texas chili (sans beans). I have only ever made chili with beans and a tomato base, so I'd love some suggestions for those of you out there who are well-adept with the beanless kind.
I've read that a base made from dried, soaked chilies instead of tomato is pretty standard. Any suggestions? Thanks in advance!
Edit: I'm wondering if this recipe rings true to those of you who are knowledgeable:
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