Chili Weather

Many things come with winter. Holidays, snow, and chili. What would the icy days be like without a bowl of beefy blissfulness? What would we do with all of our 5 for $3 cans of tomato sauce and paste? And let's not forget the hearty chopped tomatoes in making this perennial winter meal favorite. Some say, where there's a will, there are relatives. I say, where there is winter, there is chili.

Copious amounts of fresh onions and garlic are deposited into the pan along with beef, and the glorification of humble ground meat into a drool-inducing, stick to your ribs dinner has begun. I unearth from our gluttonously filled cabinetry an enormous pot, for chili will make its home in no other size pot. More than once have I attempted to make a "small batch", only to find myself transferring the contents halfway through into a larger pot.

A cascade of tomato sauce is poured into my pot along with the onions and beef. Chopped tomatoes are added for textural character and robust tomatoey flavor. Feeling particularly creative, I pureed fresh apples and spooned it into the bubbly mixture. Three different kinds of beans(dark kidney, pinto, and an unidentified speckled red bean) tumble into the pot. Time for the first of many taste tests. Good flavor and texture...now for spices.

With paprika being an important ingredient in most Kosovar dishes, I felt culturally impelled to add this zesty, if not festive, spice. I heavily sprinkled Penzy’s (a brand I’ve found in my fervency for flavorful spices) blend called “Arizona Dreaming” to the basin of my winter feast. It has such ingredients as ancho (dried poblano chili pepper), lemon peel, chipotle, smoke flavoring, and interestingly, cocoa. It is a healthy salt-free blend that adds zip and depth to any dish, especially Latin inspired dishes. Time for another taste. Bold, enticing, and enough heat to captivate but not offend delicate taste buds like mine.

Even the most long suffering among us, including my husband, can become quite impatient with the slow, mystical process of simmering. It takes several hours of stirring and prudence to know the exact “time” of the attainment of gastronomic perfection.

One more taste...

There is a distinctive aroma from the apples, yet one would not know they were in there if not told so. They mellow out the acid from the brazen tomatoes, adding balance and culinary grandeur. Grab a bowl and a spoon... it’s time to eat!