Larry picked this recipe out of an old Fine Cooking he was looking at – it was pretty easy to make, and just needed time to cook so the beans could soften up and the flavors could meld. The chili was a little spicy for me, but still good. I threw together some packaged cornbread – Marie Callendar’s organic, so it was without trans fats.

• Chicken & Pinto Bean Chili (Fine Cooking #29, November 1998, p. 40)
• Marie Callendar Cornbread

Wine: Rosenblum 2000 Holbrook Mitchell Trio (Napa Velley, California). This is a blend wine, a mix of Cabernet Sauvignon, Cabernet Franc, and Merlot. Pretty tasty – rich and heavyweight. It wasn’t really our choice for dinner, but we were going through old bottles tonight, tossing out bottles gone bad, and this one ended up being good, so it’s what we drank.