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bobsredmill.com today. All right, I am John Hammond, and this is Megan Murphy. Hi, everyone. And in this episode, we are going to warm things up of there, right? Because it is finally, there's a little bit of a nip in the air here in the northeast, finally. Big nip, I'd say. Went from 80s and humid to, it's pretty cold out there. It's not so so much that it's cold. It's just that the drop was so drastic. Yeah, drastic, right? So it's like, okay, it's, well, it was like 39 degrees this morning. I guess that's pretty cold unless, you know, if you're listening in the Midwest, you're laughing at these two jokers. But what it means more importantly here in the Northeast is that it's officially chili season,

which and chili, like, you know, we have a chili season. I guess I have a chili season. Some people also might be chuckling because they eat chili year-round, but I don't. And a lot of us don't hear because it's just too darn hot in the summer to think about a hot bowl of chili. But I'm definitely thinking about it now. I actually made a batch, my first batch of chili for the fall winter season yesterday.

Nice.

And I get so excited about it because the house smells like chili. And it's just that warm comfort. Like that's comfort food, right? Yeah, absolutely. And also, there's not much that's really easier than chili. You throw everything it a pot, you heat it up, and you let it go for a while.

And the way we do it, you know, it's great because we have a lot left over. So now I'm thinking, like, okay, like Tuesday, Wednesday, like how soon is too soon for, you know, to reheat that? Never too soon. It's never too soon, I guess. Same with me. Like I, I love making chili. I've been making it for years, all different types.

And the thing about chili for me is, like you said, you can make a huge batch of it, eat it throughout the week, heat it up for lunch, eat it for dinner with a side salad. And I don't really get sick of it. Like other foods, you know, come day two or three, I'm totally over it. But There's something about chili. It is. It's that comforting bowl of goodness. And yeah,

I love it.

And it reheats,

like some things that you day two or three, I'm totally over it. But there's something about chili. It is. It's that comforting bowl of goodness.

And yeah, I love it.

And it reheats, like, some things you make, and they just don't, they just don't reheat well, right? It's almost better. It's almost better. And maybe it's better because the anticipation is there. You know it's already made. You don't have to make it again. It's just, it's waiting for you.

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