This week we have a special treat for our readers as we review a homemade chili made by a good friend’s father, Mr. Tim Luce.

We were invited to the Luces’ for Sunday evening supper after weeks of playful banter about each other’s chili recipes. The experience from when we were welcomed inside to when we hugged goodbye can be described as nothing short of lovely, and I will do my best to set the scene without giving anyone too much of a big head (Tim).

Once dinner was served we were lead into the softly lit dining room with cocktail in hand. The presentation alone set the curve. The table was beautifully draped in white tablecloth with garland wrapped around candles as a centerpiece. There were silver charger plates under the bowls and crystal water glasses at each place setting ready for any reaction to the feast. Around the table was an assortment of choices for toppings: finely shredded cheese, crushed tortilla chips, unwrapped crackers, fresh green onions and avocado, and cilantro sour cream. The room was full of successful people with whom we discussed dreams of Waterloo’s economic future with easygoing music playing in the background. Honestly the only thing missing was the chef’s son and soon-to-be daughter in law, and maybe a violinist in the corner.

What really stole the show that night was the chili. The flavor was complex and satisfying, the aftertaste delicate yet assuring. It was spicy in a way that kept you coming back. The dish was comprised of chorizo and ground beef, beans, tomatoes, beef broth, dark beer, various spices, and a secret ingredient of smoked sea salt. But every ingredient had a story and different origin with each found in stores around Iowa and Colorado. Tim narrated his recipe to our group in detail; he clearly had traveled miles to impress our remarkable palettes. Really our only criticism would be that dish could have been thicker. In our opinion the heartier the texture, the more the different parts blend together to reach their full, tasty potential.

Now, we know any carefully crafted homemade chili is always better than anything you can buy; Tim clearly proved this. However, it must be nice to have a son who works at a high end restaurant in Denver. We just want to make sure our compliments go to the true chef.

Tim set the bar pretty high and we left feeling inspired and thankful. But we can’t wait for him to try what looms in our crockpot.

Official Breggie Score: 9