It has been a hot summer. Well, every summer here is hot, that's a fact. Some years have been worse than others and I am VERY THANKFUL to have an air conditioner that works. One year our ac went out at least five times. Five times! When I hear about my friends having ac issues, I can sympathize, truly.
So why would I make chili in the summer? True, I generally think of chili on cool autumn or cooler winter evenings as a real comfort kind of food. But I was looking in my pantry when I came across some rum I had bought earlier in the year for a rum cake. I told my family I was making chili for supper and they all gaped at me. When I oh so casually mentioned it was made with rum, I definitely got their attention. And interest. And "is the chili ready yet?" questions.
But Where's the Rum Chili
2 T. chili powder
One can diced tomatoes
One can diced tomatoes with chiles
One onion, chopped
2 T. rum
2 cans kidney beans, rinsed and drained
Saute the onion in olive oil until softened. Add the remaining ingredients and stir to mix well. Bring to a boil, reduce heat and simmer for about 20 minutes. Salt and pepper to taste.
I'm sure I don't need to mention there were no leftovers.