Any excuse to use my dutch oven...

How I survived for 30 years without a dutch oven mystifies me. I'm nearly certain I use my dutch oven daily. Something about the heft, the shear substance of this powerful enamel vessel seduces me into braising, simmering and sauteing away. My secret plan is to purchase a second of these kitchen multi-taskers. If I do fulfill this particular aspiration, I will be forced to face the only drawback of such a substancial pot, where to store it. They are HEAVY (did I mention that). Oh well, mine currently rotates from stovetop to sink so regularly that it never gets put away, so I suppose a second dutch oven would only allow me to let the first stringer soak in the sink a little longer.

One thing I make in my dutch oven weekly is chili. Chili is almost univerally loved, but almost everyone has their own preferences and variations. Purists insist on a meat/tomato combo that shuns beans. Some insist on ground meat, others prefer cubes of whole muscle. No matter the source of protein, chilis and tomatos are the backbone of chili and are a must (with the exception of so called "white chili" which I would argue is really a chowder).

My chili is a bit on the beany side. in fact, it has a LOT of beans. This can be altered of course. The beauty of chili is that you can change almost anything in the recipe and still come out with an edible result. I like to use black beans, kidney beans and pinto beans in my chili. This can be altered of course, I've used great northern and navy beans in a pinch, but I like the three bean combo for looks. I have also used different proteins. I almost always use ground turkey for my chili. You could just as easily use ground beef or pork, or maybe even sausage, but there is so much spice in the chili that bland turkey just soaks up the flavor and has the added bonus of making the chili surprisingly healthy. This is actually the most healthy meal I know how to cook. There is no dairy (except for the cheese I like to top it with), the only real fat is the olive oil used to saute the veggies and meat and there is a ridiculous amount of protein in every bowl. The other advantage of this chili is that because it uses tomato juice for part of the liquid, it can be ready in a flash. It is truly a quick and easy meal that will be even better the next day. Remember, leave some indgredients out, no biggie. I realized as the chili I made tonight was simmering away that I had completely forgot to add the garlic, oh well, I threw in a little garlic powder and it turned out just fine. Don't be affraid of spice, improvise and buy a dutch oven to cook in and I'm sure you'll be making chili every week too!

Three Bean Chili

Ingredients:
-olive oil (a few tablespoons, enough to saute the veggies and meat without letting them stick)
-1 lb. ground meat (turkey works great)
-1 large onion, chopped (or two, remember, improvise)
-1 poblano or green bell pepper chopped (I always use poblano, but if you are scared of heat, go green. I've even used jarred roasted red pepper in a pinch)
-4 cloves of garlic, finely chopped
-4 T chili powder
-2 t smoked paprika (my secret ingredient)
-1/2 t ground mustard
-1/2 t cinnamon (my other secret)
-cayenne to taste
-salt and pepper to taste
-1 t cumin
-1 can diced tomatos with juice
-3 cans of beans, drained and rinsed (I like kidney, black and pinto)
-3 cups tomato juice
-1 1/2 cups water (stock is even better if you happen to have some open, but I wouldn't open a box just for the chili, and yes I know I SHOULD make my own stock, sue me)
-1 T brown sugar (to taste, leave it out if you don't mind a little acidity)

Heat oil in dutch oven over medium high heat (the oil is really only necessary if you are using pork or turkey, added bonus is you really don't need to drain these like you would hamburger). Brown the meat, onion and peppers in oil until meat just starts to lose its pink, then add the garlic. Continue cooking until there is no more pink and meat is beginning to brown, stirring to avoid burning the garlic. At this point, if you are using hamburger, drain off the grease, otherwise, proceed.
Add chili powder, smoked paprika, cumin, mustard, cinnamon salt and pepper and cook for a few minutes until very fragrant. Add tomatoes, beans, juice, water, brown sugar. Turn heat to medium, bring to a simmer and reduce heat to medium low. Now is the time to taste. See what it needs, more mustard? Cumin? Smoke paprika? Often I find myself adding more paprika, brown sugar and black pepper. Sometimes I throw in some cayenne for good measure. Allow to simmer until you can't take it anymore and just HAVE to have a bowl. I should warn you, I don't really measure anything in this recipe except for the chili powder, but I did once just to write this blog. Just add as much of everything as seems right.

New Years Resolution: Start Blogging Again!!

I realize no one ever keeps a resolution. By February the promises of a new year are all but forgotten with Valentine hearts and St. Patrick's day beer. This resolution is of a different sort! I write to you with renewed conviction that I WILL blog this year and I WILL figure out how to make the blog more interesting (i.e. pictures). This blog may not be heavy on information, it's more of a declaration of purpose.

I've found a love of soups; chilis, chowders, creamed or chunky, I love them all, and plan on trying to blog a soup of the week.
I also recently read Michael Ruhlman's, Ratio. I absolutely loved it and can't wait to implement some of the techniques for baking that he outlines, I already went out and purchased a kitchen scale at his urging, despite prior resistance to cluttering my counter with another tool that will get little use.

My final thought of this entry is actually a plug for another book. This one is for a good cause. Mommy's Light in the Kitchen is a collection of recipes by home cooks and professionals alike that benefits a tremendous organization, Mommy's Light. My aunt, Jeannine Ginsburg, was diagnosed with metastasized breast cancer and began collecting her favorite family recipes so that my cousins and uncle would be able to re-create family favorites when she was gone. This project grew to incorporate recipes from friends, family and strangers who wanted to support the Mommy's Light organization, which assists families keep traditions and simple pleasures alive that they shared with their mothers. There are some outstanding recipes, including my aunt Diana's unbeatable cheesecake squares, so check it out! http://www.mommyslight.org/mllo/page.php?89