This bread recipe was recommended by my neighbor and I am so glad I tested it out. The bread is so simple and so flavorful that I think it will become a staple in our house. I was extremely impressed that three days after baking, it was still soft and delicious, who knows how it would have been on day four, it didn’t last that long.
This is quite simply, the best traditional chili that I have ever had. My Mom has made it for as long as I can remember from a recipe she got many years ago at one of Vermont’s finest sources of specialty smoked and cured meats, Harrington’s of Vermont. This chili has just the right amount of spice to it, enough so that you feel the heat on your tonge, but not so much that your mouth burns, and it has an excellent bean to meat ratio.