Last time I popped by to say hello, I mentioned that my cooking was nearly non-existant due to a currently busy period of my life.  Life contains to be crazy busy (and I’m quite enjoying it) and leaving little time for cooking (which I’m not enjoying as much).  This weekend, I finally got a chance to try out a recipe that I’ve wanted to try for some time now: Beans & Chocolate Chili.  The chocolate added to the concoction didn’t really add much by way of chocolate flavor, but added ALOT by way of thickness and color of the chili.  My chili went from this reddish color to a deep, dark brown in a matter of seconds.  And let me tell you, tasty it most definitely is.  However, I think I might have cut too much of the spiciness out of it.  I’m just about ready to start trying to add a few jalepenos, minus seeds, to my dishes.  Just to see what it would be like.  I’m getting brave and starting to wonder if I can handle at least that much heat.

I topped a baked potato with this chili and added a bit of cheese and sour cream to the concoction.  This was a most awesome dinner.  I was only able to eat half of the potato, so am looking forward to leftovers for the weekend.  No bento to share again yet, but here’s a picture of that dinner to tide you over.

While I type this, I’m munching on a peanut butter cookie I made right after this recipe.  Deliciousness.

  I hope to be back in full swing soon.  In the meantime,  be the bento everyone!  And have a very Merry Christmas this week.