This will be the first post via Blogger's mobile app for iPhone, which is free via the App Store and utilizes a very simple interface. The tech takes a backseat to the vital message I want to convey.
As winter grudgingly creeps off to his drafty old boarding house, he takes with him one of the few pleasures the unholy frigid one possesses. Yes, Panera Bread will soon be placing their seasonal Steak Chili back into a deep freeze, until we too, are placed back into a deep freeze at the end of 2012.
They first offered this savory bowl of warmth in late 2010, and the item proved to be exceptionally popular: popular enough to return for the colder months the following year.
What do I find so unique about Panera's Steak Chili? Unlike most quick-serve chili, Panera's chili features the unique addition of slow-cooked beef brisket. This creates a unique flavor when combined with ground beef, onions, bell peppers, kidney beans and garlic, all simmered together with cayenne and ancho chili powder. The chili is served up in your choice of a bowl or cup, and generously topped with coarse chunks of lightly-sweet cornbread. This goes great with their fresh lemonade or iced tea.
Yeah, ya can't go wrong (unless you're vegetarian, then you can order a nice salad at Panera). Point is, get there SOON! I went tonight and the Manager told me there's not much time left before the chili goes into 6-month hibernation. I plan to go back for a few quarts to store in my own deep freeze, and enjoy a bowl in June/July with some blue corn tortilla chips. I can see it now: full of chili, warm from the summer sun, quietly giving Old Man Minter the bird. Best of both worlds, Old Man.
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