Beans ...

Well, here I am. I can't believe it. About to type words that I never imagined would even enter my stream of consciousness, as I would (and vehemently do) curse anyone wishing upon us anything other than balmy beauty (see rant on inhumane cold here). I, dear readers, have been eagerly waiting for this day to come. This cold day. Sweater on, drinking pu'erh ginger tea, slightly uncomfortable but must be outside nails slightly blue kind of cold day. I swear. Can you believe it? I thought for sure I would "have to" wait to share this experience with you. Well, either that or bear the ridicule that surely follows an attempt to post about a Pig roast and a hot steamy Chili in 40 degree weather. Well, it was cold and rainy on Pig day (see below for a peek of tomorrow's Swine ... post) and cold and really rainy on Chili day. And, as the God's have it, cold (though not rainy) today for my post! Ha! Happy day.

So, first things first. The beans. I, have a Chili recipe. For very special nights. You know the ones. The early, just beginning, summer nights, when it's cool outside and you are curled up with windows open, listening to the heavy rain outside, feeling the breeze caress your skin, breathing in the earth that rides its current.

Time to dish.

Early summer night's Chili

Here is what you need:

• 2 tbs of Olive Oil
• Farmers onions - 3 large, diced
• Garlic - 3cloves - finely minced
• Celery - 7 stalks - sliced into 1/4 thick pieces 
• Carrots - 5 - sliced like the celery
• Mushrooms, lots, thickly sliced
• Cumin, Fennel and Coriander seeds - 1 tbs each
• Dried whole Ancho Negro chili -1
• Dried whole Chipotle Grande chili - 1
• Sugar - 2 tbs
• Ginger powder - 1 tbs
• Important: Smoked Paprika - Pimenton de la Vera "LA DALIA" (trust me) - oh and 3 tablespoons
• Cider Vinegar  - a glug, aka 2 tbs
• Soy sauce  - a big glug, aka 3 tbs
• Canned tomatoes  - 1 can whole plum, 1 can pureed
• Water - 4 cups
• Black, baby white and red beans, lots (canned or dried - if dried, you know what to do)

Garnish:

• Fresh Coriander, lots
• Cheddar, lots
• Butter, enough
• Tortilla Chips, warmed through

Here is what to do:

1. In a big beautiful pot, your favorite, sautee your onions and garlic until fragrant. Then add the carrots and celery and let them  get to know the onions and garlic, you know, for about 5 minutes. Then add your tomatoes, dried spices, chilies, seeds, vinegar, soy, sugar, smoked paprika and ginger powder...phfew...what a mouthful. Add the water for consistency. At this point let everybody simmer (on low heat) together for about an hour until they are all happy and blended. Stir occasionally.
2. Once all the flavors and aromas have blended, add your beans and cook through for another twenty minutes.

To serve: Well, I had two versions. One for me which was garnished with coriander, cheddar cheese and a squeeze of lime. One for husband. In his I added a few knobs of butter and folded them in at the very end, placed the chili bowl under the broiler for a few minutes so the cheddar can get all bubbly. I also heated the tortilla chips. It was awesome.

A peek...

While I work through the pig roast shots for tomorrows post, here is a peek ...

A peek ...