Food By Mom-- Not Really Chili

I make one or another variation on this dish once a month or so. I like the flavor profile (see I can talk foodie too) -- the combo of tomatoes, red wine and spices -- and it's a good comfort kind of food. It's sort of but not really chili, hence the name. Now this is not a recipe which requires precise amounts of anything, so I will approximate what I used.

Start with meat cut into chunks. You can use chicken r as I did here, pork. I also used about a half pound of chorizo sausage -- the soft kind which I  buy at our co-op. Brown in a pan with a little olive oil, coarsely chopped onion and garlic --

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I had some nice small locally grown organic sweet potatoes, so I cut them into chunks -- you could also use winter squash -- and added them to the pan.

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Add salt, pepper, chili powder, cumin, cinnamon -- according to your taste. I use around 1T chili powder, 1 tsp cumin, 1/2 tsp cinnamon. The key is to flavor to your taste.

Now add a can of  crushed tomatoes in puree -- I use Muir Glen fie roasted tomatoes because they taste really good -- and red wine, about a half cup.

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Simmer on low for about 2 hours. Serve in bowls or on rice. Trust me, this is good stuff!


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My girlchild sent requests for things she would like for me to do in the coming weeks: chicken paprikash, meatloaf, and a pasta dish I made one summer with pancetta and potatoes. Meat loaf -- which I haven't made in at least 15 years! But for her, meatloaf it will be next week.

Tonight we're having lobster. Lobster is not often on our menu, even living as we do in the heat of lobster fishing territory. But this year the price is way down. We love it and it is a way to help the local economy in a small way, so we will make the sacrifice and force ourselves!




© Cheryl Fuller, 2007. All  rights reserved.