Blackout Chili

Just as I was starting to make this chili last night, the house went dark.  After a half an hour, I could hear a collective groan in the area - we were hit hard by the December ice storm and many lost power for up to two weeks.  "Here we go again" was what everyone was thinking.  So I grabbed the flashlight, found some more blankets - and went to bed.

This morning, with heat, power, and a sunnier disposition I went to work on what I was now calling Blackout Chili.  And is it good!

This is a colorful chili, made with red or yellow peppers, chicken ( leftovers are fine, or just poach a chicken breast or two), red and black beans, and a nice broth with cumin and chilies, rosemary and basil.  Serve with a crumble of goat cheese, scoops of rice, or simply cheese and sour cream - or just plain naked.

You will need:

4 T. olive or vegetable oil

1 onion

1 yellow or red pepper, seeded and sliced into strips

2 stalks celery

4 cloves pressed garlic

1 T. or more cumin

2 t. chili powder

1 t. oregano

Large pinch red pepper flakes

1 t. basil

A few sprigs fresh rosemary

1-2 t. Worcestershire sauce

1 large can black beans, drained

1 large can red beans, drained

2 cups plum tomatoes with juice

1 can chicken stock or two bouillon cubes

1-2 cups cooked chicken meat, cubed

2 T. butter (optional)

Heat the oil in a heavy bottomed pot.

Add the peppers, celery and onion and saute.  Some browning is nice.

Add the garlic, cumin, red pepper flakes, chili powder and stir well.

Add the beans, tomatoes, chicken stock, oregano, basil, butter, chicken, and rosemary to the pot.  Add the Worcestershire sauce.

Add water to about 2-3 inches above the chili, bring pot to a simmer, then cover and cool, stirring often, for about 45 minutes.  Check every once in a while to make sure there is enough liquid and chili isn't scorching.

Taste carefully - it usually needs extra salt, pepper, basil, and cumin toward the end.

Serve with a bottle of hot sauce and enjoy!  And Happy Mardi Gras!