As I said, I went to visit my parents this weekend, which meant I needed to stock up on things unavailable in the Fort. Essentially this means that every time I go home, I go a little crazy at the bulk bin section in Whole Foods. This past weekend was no exception, and I left the store with 3lbs of wheat berries, among other things. Now I just needed a way to use those wheat berries, without Brent objecting too much. Brent has already made it clear he is not a fan of the “weird chewiness” of wheat berries, so I sought a way to disguise them a bit.
One of my favorite recipe sites is Eating Well, and so I checked there first. One of the first recipes that came up was this chili recipe. I like beans, chili and wheat berries, so it sounded like a good fit to me. The only change I made was to use fire-roasted diced tomatoes because I love them in a big way.
Loved, loved, loved the flava of this chili. It was a total winner. Even Brent said “Yeah, the flavor is really good. I can tolerate the wheat berries.” Praise of the highest sort, obviously.
Things are going pretty fantastic here at casa Monroe, so to celebrate, I dragged Brent out for a drink. We went to Old Crown which is definitely my current favorite place for cocktails in the Fort. In fact, when we sat down, the bartender said “Hey. You guys were here last week, right?” Guilty.
After a magnificent whiskey sour, we got back home in time for The Biggest Loser, and I’m going to hang out with Brent and catch up on some Hulu shows. 🙂