First Things First

Sundays shaped by chilly temperatures, grey skies, fallen leaves and football mania call for simple meals that can be prepared in a big pot without great fuss or attention. As my German friends like to say, Guten Appetit!

EBB's CHILI CON CARNE

Swing by the market:

2 TBS extra virgin olive oil

1 onion - you pick the color

2 cloves of garlic 

1 lb of meat - we traditionally use turkey or bison but beef does the trick too

1/2 tsp kosher salt

1/2 tsp red pepper flakes

1 tsp whole coriander seeds

1 tsp cinnamon

1 tsp cumin

1/2 tsp ground chipotle chile

1 tsp Hungarian paprika

2 healthy dashes of Meyer lemon peel

2 cans of organic diced tomatoes

1 can of organic pinto beans

1 can of organic black beans

1 cup of corn - I traditionally use frozen

*optional spinach or kale

Let's do this:

1.  Finely chop the onion and garlic - Your Cuisinart is born for such activity though this is easily achieved by hand too.  Watch your fingers.

2.  In a big pot, heat the olive oil on medium heat and add the onion and garlic.  Let it cook for around five minutes or until translucent.  

3.  Add the ground meat and give the pot a generous stir.  Then add the kosher salt through the Meyer lemon peel, stirring regularly.  Now you want to brown the meat.  

4.  Once the meat has browned, add the diced tomatoes, beans and corn.  Given everything a big stir again.  Bring to a boil and then drop to low heat and let it cook for approximately 1 hour.  If you are feeling as if you need some extra fiber, add a few cups of chopped spinach or kale.  Whatever wets your whistle.

5.  After an hour, serve garnished with a myriad of goodies.  We like chopped cilantro, pecorino cheese and goat's milk yoghurt.  Chopped parsley is also wonderful.  You can of course use any cheese of your choice and replace the goat's milk yoghurt with sour cream or Greek yoghurt.