Today though I’m making my first pot of chillie con carne of the season, in preparation for the Beaujolais Nouveau wine coming out on Thursday (always the 3rd Thursday of November) and its been a kind of tradition ever since I’ve lived in France. It should taste very good in about two days once the spice have diffused throughout the pot and should go very nice with the wine; nice contrast of tastes between savory chilli and the sweet fruity wine. Mmm.