It has been chilly here in southern California for the last couple of days. I found a thick coat of frost on my car this morning and my thermostat registered 55 degrees in my house. Even my pup Juliet was reluctant to leave the warmth of our bed for her morning walk. Brrrr.
The winter cold is a great incentive for cooking in the warmth of one’s kitchen. And, there is no better time than a cold winter’s day to cook up a pot of spicy chili. It wasn’t an accident, after all, that Will Rogers called chili “a bowl of blessedness.”
February 23 is National Chili Day. Why not get a head start? If you are like me, you are running behind on many fronts during this holiday season. Being ahead of the game on something–anything!—might just buoy your spirits.
This recipe is adapted from an Emeril Lagasse recipe. The link to that recipe appears at the bottom of this post. This makes a wonderful complete meal served with (or over) corn bread and accompanied by a green salad.
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Here is the link to Emeril Lagasse’s vegetarian chili recipe from which this chili recipe was adapted: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe.html
I seem to have been picked for the hostess on Christmas Eve this year, due to the new house everyone wants to see….Hopefully I will be ready by then for company, family after all isn’t too particular. This chile sounds like the perfect answer to me! ….thank you Lorraine, ! and Merry Christmas everyone!