Stuart MarksTonight’s dinner: chili, perfect for a blustery and slightly rainy northern Autumn day. I mostly followed the recipe in the video linked below, but I used canned beans for convenience and ground turkey because my family doesn’t eat beef. I think the key technique is toasting the dried chilis and blending them into a paste. Served with tortilla chips, diced onions, shredded cheese, corn bread, and a side of heartburn medication.
