Monday, November 21, 2011

Joy Tanner soda/wood fire teapot

Here's another lovely piece from Joy Tanner, with one of Anita Connelly's lovely painting in the background. They're both available now at the TRAC gallery in Burnsville, NC.

Spent forever trying to find the new chili recipe this morning, to no avail;but fortunately I had made out the shopping list so I knew some of the core ingredients and forged ahead to make up my own recipe. It turned out very well, with a two thumbs up from Jim, so I'm sharing it here, since that's just about all I did today - make chili and corn bread and dealt with a lot of mail.

June's chili- Serves 4 -6

1 lb Ground Beef (I use ground chuck)
1 C diced onion
3 cloves garlic minced
1 large green bell pepper diced
1 small serrano chile or ½ of a larger one, trimmed and minced (can use ½ or more of a jalapeno or to taste)
2 8 oz cans of tomato sauce
1 can of rotel tomatoes with green chilis
1 can of black beans
1 can of kidney beans
1 small bottle of beer
1 tsp smoked paprika
1 tsp cumin or more, depending on your taste preference
1/4 tsp oregano leaves
salt and a few grindings of black pepper to taste
1 or 2 T Extra virgin olive oil.

Put a thin layer of the olive oil in a heavy pan and turn on high. When pot is very hot, add the ground beef and stir, breaking it up to brown it a bit. About midway in the browning, add the diced onion and green pepper. Stir and minute or two then turn the heat down to medium high , and cook stirring occasionally, till the onion is transparent, then add the minced garlic and cook, stirring about 30 seconds. Then add the tomato sauce and rotel tomatoes, kidney beans and black beans and the spices and beer. Bring to a boil, then turn to low and let simmer for an hour or two, stirring periodically.

Serve topped with grated cheddar or other cheese and diced onion. Cornbread goes great with this.

++NOTE: The chili will taste hot in the beginning and look thin, but when you top it with the cheese and onion when serving, it will lessen the heat.

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