The good news is that yesterday’s massive gravy onslaught paid off in spades. Any lingering “gravy overdose” concerns scuffling around the corners of my otherwise-uninhabited brain were allayed 3 miles into the trail marathon. At that point I knew the intensive chili diet would again trump any commonsense eating regimen. Earnestly, I passed at least 5 runners wearing shirts advertising their station as raw food vegans. Choices are a funny thing. We all make them but once made, choices fundamentally make us. Uggg. Why can’t we have “last raps?”
With more marathon fun comes more grilled chili. When everything comes together in cosmic harmony (I’m thinking: friends, a great run, chili, and beer), it is time to spark up the coals and get some things done. It is time to party and chili will be the centerpiece.
2 ½ Lbs pork loin, cut into slicies
1.75 oz French’s Buffalo wing seasoning
1 T chili powder
½ t cumin
½ t coriander
½ t paprika
½ t garlic powder
½ t red pepper flakes
- Mix the seasonings in a bag.
- Add the pork and shake, shake, shake.
- Grill over medium high heat until done, done, done.
The guest ITP swooned over the grilled buffalo chili pork. It was a serious trip to flavor nirvana. The sharp buffalo wing flavor added a special ”whang” to the pork on an extra special day. Today’s marathon was a tremendous success as was today’s chili. Boom. (Thank you for making it happen Mrs. Chili 365 and the ITP).