Hi, Keenan Cookbook readers! I’m Tara, and I blog over at Chip Chip Hooray. I’m so excited to be guest posting here while Chris and Rachel (and the new big brother) welcome their Baby Boy #2. I got to know Chris mostly via Twitter, but I also have always loved the emphasis he and Rachel put on recipes that are meaningful for their families. Food that has love and a story behind it always warms my heart, and that comes through in every post they write.
As for me, I specialize in 20-something cooking, baking, and dining, and this chili has been one of my go-to meals this fall. I just started classes for my master’s, and most days of the week I find that I don’t eat a single meal at home. In spite of the fact that I’m so on the go, it’s great to be able to grab a Tupperware of chili from the freezer and defrost it in my office for a homey, filling lunch. I can guarantee you that if your coworkers are anything like mine, they’ll be sniffing around the kitchen searching for the person whose delicious meal just popped out of the microwave. And making it is just as easy—you literally throw everything in the crock pot and let it go. Do I really need to convince you any more?
Thanks so much for having me, Chris and Rachel! I hope you guys are catching up on sleep and loving every second with your new little guy.
Recipe adapted from The Comfort of Cooking