This recipe contains anchovies. With that, I’m sure I’ve lost half my audience. I’ll keep going for the other three who either like anchovies or have come to learn that like them or not, they can lend the most intriguing umami flavor to all sorts of recipes.
BubGourmand-1Matthew Wright • August 19, 2015
Herz shows beer bloggers a lot of love, but points out that something many of us have in common, other than beer, is that we aren’t necessarily welcoming the uninitiated.
This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.