Thanks for the invitation Boo. Western Colorado is neat, been there a few times, and maybe later in the year, I can take off on another vacation--that's what us old people do when we get tired of working 80 hours a week.
As for the cooking, I know you're a chili fan, but there are lots of others out there who probably wouldn't wolf down a bowl of chili if their lives depended on it. Most chili recipes are either too spicey or just awful. The following is one that took several years to perfect and will be published in a book I'm in the process of finishing up called "From The Kitchen of Gary Diamond." I'm hoping it will be a best seller.
NO ALARM CHILI
You've heard of 5-alarm chili and 10-alarm chili, but I call this one no-alarm chili, and for a good reason. For the life of me, I've never been able to figure why some folks want to make some dishes so spicy that after that first spoonful, you can no longer feel your tongue, let alone taste the food. I've come to the conclusion that the spices may be used to conceal the taste of a dish that isn't at all very tasty. Here's a chili recipe that after the first spoonful, everyone will be asking for more.
INGREDIENTS:
2 lbs. lean ground beef or venison
2 small cans mushroom stems and pieces (drained)
2 cups water
2 14-ounce cans stewed tomatoes (preferably Italian style)
1 12-ounce can tomato paste
1 tsp. paprika
1 tsp. garlic powder
1 tbsp. Montreal Steak Seasoning
2 tblsp. chili powder
1-1/4 cups dark brown sugar
½ tsp. salt
½ tsp. black pepper
pinch cayenne red pepper
2 cans dark kidney beans
1-1/2 cups shredded cheddar/mozzarella cheese
1 small pack sliced pepperoni
DIRECTIONS:
In a large skillet, saute ground beef, chopping with spatula to keep particles separated. Drain off any grease, then mix in all but the last three ingredients, mix well, cover and simmer for about 30 to 45 minutes, mixing frequently. During the final 15 minutes, add kidney beans and continue to stir. Place chili in a large baking dish, top with shredded cheese, garnish with pepperoni slices and place in a preheated, 400 degree oven and bake until cheese melts. Serve hot with fresh baked garlic bread. I served no-alarm chili at dozens of parties, and everyone said "This is the World's best chili."