A Year in Review...and Smoky Chicken Chili

I know that I cannot include every bit of my past year on these pages here, but I do want to share a glimpse of that year between graduation and this new phase. 

Our traditional summer trip to the gulf followed my graduation.  That trip, though a welcome respite, was overshadowed by job applications, transcript requests and updated résumés.  My husband had a final year of seminary, and I was the designated (and slightly reluctant) primary breadwinner while he finished. 

At the end of my second month of searching, I was interviewed by a preschool and day care facility director.  She assured me that working with two-year-olds would be in many ways very similar to my previous experience working with middle schoolers.  Assured by her confidence that I could handle the job, I accepted.  And so began one of the most challenging and humbling years of my life.  

My position was as assistant teacher, which translated to changing diapers, assisting toileting, monitoring sink usage, wiping runny noses, staffing the “thinking chair,” disinfecting tables, sweeping floors, etc.  The calmest time of my day was, of course, naptime, but contrary to popular belief, even naptime could be distressing if one of my 12 lambs refused to nap or woke up fussy.  Two-year olds can push your buttons faster than all get out, but they can be incredibly sweet, too.  Despite how difficult the job was, I love those little ones and find myself wondering how they are doing these days.  I learned so much and I hope that I will be just a little more prepared, should we be blessed with little lambs of our own.

While my year with the two-year olds was anything but restful, this year has come with fits and starts.  I am enjoying the busy times, while cherishing the quiet, restful days, knowing that they will not always be so abundant.  Today was one of those days.  A late winter snowy mix has kept us indoors, and we’re not complaining.  It was a perfect day to enjoy some warming smoky chicken chili, before spring brings its lighter fare.  

Smoky Chicken Chili

Adapted from Southern Living

2 poblano chile peppers, diced

1 red bell pepper, diced

1 large Vidalia onion, diced

4 garlic cloves, minced

2 tablespoons olive oil

1 28 ounce can diced tomatoes

1 10 ounce can tomatoes with green chilies

5-6 cups shredded smoked chicken

1 15 ounce can navy beans, drained

1 15 ounce can black beans, drained

1 quart chicken broth

1 pound frozen whole-kernel corn

1 teaspoon oregano

2 teaspoons cumin

2 teaspoons hot Mexican chili powder

1 teaspoon chipotle chili

¾ teaspoon salt

½ teaspoon white pepper

¼ teaspoon cayenne

In a large heavy-bottomed pot, heat the oil over medium-high heat.  Add the chilies, pepper, and onion and sauté for 7 minutes.  Add the garlic and sauté for one more minute. Add the two cans of tomatoes, chicken, beans, corn, broth and spices.*  Bring to a boil.  Reduce to a simmer and cook for 1 ½ hours. 

Serve with cheese, sour cream, lime wedges, sliced green onions, and corn bread.

*Chili can be prepared up to this point in advance, transferred to a crock-pot and cooked on low for 8-10 hours, or refrigerated and finished later.     

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Cornbread for your Chili

You asked for it.  Well, even if you didn't, I know that you wanted it.  The recipe for that beautiful cornbread.  So tender.  So lovely.  So...easy!  One taste of this cornbread, and you'll never go back to that jiffy mix again. 

Sister's Cornbread

1 stick salted butter
1 cup self-rising cornmeal
1/2 cup cream-style corn
1 cup sour cream
1 tablespoon sugar
2 eggs
1 small onion, chopped

Preheat the oven to 350 degrees. Place the stick of butter in a small baking dish, and place in the oven.

In a small bowl, stir together the remaining ingredients. When the butter is melted, mix it into the batter. Pour the batter back into the casserole and bake for 40 minutes.

*This recipe is for a small baking dish. I used a 7 x 11 dish, and it was perfect (an 8 x 8 would work, too). If you use a standard 9 x 13 dish, double the recipe.

It's a little "Chili" up here!

Since the last time I addressed the subject of weather, we have had some almost summer-like days and some bitterly cold, late January-esque days. Most days, however, have a bit of chill in the air, just right for fall.  It is on those days that we can really enjoy our soups and stews and most recently, a very large pot of chili. 

Now, this is no ordinary pot of chili.  I should know.  I have a very special, totally impartial means of judging meals.  I don't need to tell you about the complex flavors coming from the toasted spices and the beer.  I don't need to tell you about the perfect amount of spiciness.  I just use my special system.  I could call it the husband-hum system.  Or the hum test.  Or the happy-husband-hum.  You see, I have my own personal "thermometer" for a good meal built right into my (very objective) husband.  The better a meal tastes, the more he hums.  And last night, he was practically singing! 

There are many ways to enjoy chili.  You can eat it over rice (as we always had it growing up), or corn chips (as my husband likes it), but last night we decided to eat it with cornbread, sprinkled with cheese and a dollop of sour cream.  It was a fabulous treat, and a foil to the windy chill outside. 

Chili for a Crowd*

from my mom's kitchen

4 pounds lean ground beef
6 cloves garlic, minced
4 large sweet onions, coarsely chopped
2 large bell peppers, coarsely chopped
3 tablespoons olive oil
10-ounce can tomatoes and green chilies
2 28-ounce cans diced tomatoes
6-ounce can tomato paste
2 15-ounce cans dark red kidney beans, drained
15-ounce can black beans, drained
2 1/2 teaspoons salt, or to taste
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons coriander
1 tablespoon oregano
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bottles dark beer

Brown the ground beef in a large pot.  Drain the beef in a colander to remove the fat.  Set aside.

In the same pot, sauté the garlic, onions, and bell peppers in the olive oil for about 10 minutes.  Meanwhile, heat the cumin and coriander in a dry skillet until steamy and starting to brown.  Add the spices and ground beef to the vegetables.  Add the remaining ingredients and cook on low heat for two hours, stirring occasionally.

*This recipe make a lot; there will be plenty for you and friends, or you can freeze it for later enjoyment!  You could half the recipe, but make sure you find a good use for that half-can of rotel (tomatoes with chilies)!