If you took a diner and crossed it with a dive bar, you’d come up with this friendly local hangout with solid grub.
drinksMatthew Wright • July 8, 2015
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.