|Kelly on my skis way back in 2007|
Going for a record three posts in one day, but I am seriously behind and if I keep going at this rate I'll have you making chili in July. Since they are still calling for 4-5 inches of snow here tomorrow during the school day the possibility of Carmel Clay Schools calling a snow day had me at the grocery store this morning before the mad rush. Don't get the Cleveland girl in me started on the absolutely hilarious "Storm Team, Dual Double Doppler, Special Snow Edition" television news response to the white stuff here in flatland central Indiana.
I am ready for the big dramatic wind up tonight. Let's see what it looks like when we wake up in the morning. Traveling man had to re-route himself and leave a day early to get to Orlando for meetings this week. So, it's just Sara and I left to watch the big Auburn-Oregon game tonight. We will turn on the fireplace and scan the crowds for our good friends, Mike and Tina who I am sure are very thankful they left for the game on Saturday because Alabama is basically shut down today with a legitimate winter storm. (They should not be ready for snow and ice). Could be a good night for one of our favorites: chili and cornbread. Sara and I adapted this recipe from the big yellow Bon Apetit Cookbook. It's basically a vegetable-fest type of chili with the meat added at the very end. They suggest topping it with cooked and sliced sausages (hmmm, interesting). We add rotisserie chicken and if we want the chicken to get all shredded and stringy we add it early and cook it long. Don't forget the cornbread.
I'm getting my cross country skis ready......
2 T olive oil
3 large white or yellow onions, chopped
1 red pepper, cored and chopped
5 cloves garlic, minced
1/4 C chili powder
1 1/2 T cumin
2 tsp dried oregano
2 tsp dried basil
1/4 tsp cayenne, optional
28-ounce can diced tomatoes (Muir Glen fire-roasted suggested)
4-6 C chicken stock (depending on how thick you like your chili)
1 tsp kosher salt (more to taste after simmering)
1 T apple cider vinegar
15-ounce can Great Northern or cannelini beans, rinsed and drained
15-ounce can pinto or light red kidney beans, rinsed and drained
3 C shredded or diced rotisserie chicken, optional
grated cheddar cheese
Heat olive oil over medium heat in a big soup pot. Saute onions and peppers until soft. Add garlic and stir until fragrant, about 30 seconds. Stir in chili powder, cumin, oregano, basil and cayenne and cook over medium heat for a few minutes until fragrant. Add tomatoes, chicken stock and 1 tsp of kosher salt and bring to a boil. Lower heat to simmer and add vinegar. Add the chicken now if you like it shredded and stringy. Simmer for an hour or more to blend flavors. Add beans (and chicken if you haven't already) and simmer an additional 20 minutes or so until heated through. Add additional broth to thin as needed as it cooks. Serve with cheese, sour cream and cilantro as you like it.
|if I have taken photos of my chili, they are MIA today|
so here's a cardinal in our woods from another snow day, enjoy!