You can’t believe the mercurial weather we had here in New England last week. I’d compare it to a seesaw. For the first few days everyone was savoring that last hint of summer when temperatures climbed into the mid-eighties. But, by week’s end the thermometer had dramatically dropped more than 20 degrees, and people were scrambling to find jackets and sweaters to stave off the chill.
I confess, I adore this first brush of crisp, cool, cool autumn air because it signals that it’s time to change from light warm weatherdishes to much more robust fare. I didn’t waste any time in creating a fall chili, one that has plenty of heat and an enticing smoky scent from a generous addition of chipotle chili powder.
