Saturday August 29
The sight of all those rolls of v-burger in the Kelleys' freezer (some of which snuck into our luggage, making us once again interstate food smugglers) gave us a taste for a good ol' long-simmered venison chili. We were a mite late in getting the kidney beans soaking, but after a couple of bouts in the pressure cooker (with salt! because that thing about salt making them tough is a myth!), and a long simmer with chopped fresh tomatoes and the other chili secrets, the chili was satisfying and savory.
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