Ale and Cheddar Cheese Soup with a Noble Cause

I love making soup. It is my go to winter dinner. Since we’ve had more than our fair share of winter this year, I’ve been making a lot of soup. It somehow never gets old, and there is such a wealth of soups to be made and re-imagined.

DIGITAL CAMERAI also love helping my husband make beer. He’s been a home brewer for over twenty years015 and we often have a batch of beer at some point in the brewing process in the basement. I bring this up because I enjoy cooking with beer from time to time.  The beers my husband makes are wonderfully big and hoppy. Great to drink but hard to cook with (not that there’s anything wrong with that).  So most of my beer cooking adventures involve “store bought” brew.

DIGITAL CAMERASoup and beer make for a great pairing. Many a brewpub has an Ale and Cheddar Cheese soup on their menu. Now, Mama D’s Kitchen has one, too. There’s a story that goes with this soup that has to do with the beer. The beer I used to make this is called Blonde Bomber. It is an American Blonde Ale made by Veteran Beer Company. (Check out their website.)

 

This is a small company currently based in Chicago. The back story however is amazing. The company was started by disabled veterans on July 4, 2012. The executive team lead by Paul Jenkins all had impressive military careers as well as various experiences in the private sector prior to establishing Veteran Beer Company.

First production run 257 (1)They started this company to help eliminate some of the high unemployment rate for veterans by creating meaningful careers for them post service. Another goal of the company is to address many of the other issues that vets face. To this end Veteran employs only veterans and donates 10% of everything to veteran’s causes. Cool, huh? The company is small now, but they plan to employ up to 3500 veterans in the next five years. They run their business adhering to the ideals of the military; integrity, courage, and loyalty.First production run 282

First production run 285The beer is currently produced in Minnesota, but Veteran hopes to eventually have their own facility. They had their first production run in November producing two First production run 249beers: the lovely Blonde Bomber mentioned earlier and The Veteran, an Amber Lager that is also very food friendly. The beer travels from Minnesota and is distributed throughout Illinois and Indiana. Veteran plans to expand to several more Midwestern states in the near future. There are more beers on the horizon as well. Rumor has it that a Black Ale and an IPA will join the ranks. The beers are currently available at most Binny’s Liquor Marts and at many Jewel Osco Stores in Illinois and Indiana.1551563_349202748554842_1586154619_n

It’s a fine product working towards a noble goal. Give it a try. As Veteran Beer Company says, it’s “America’s  Most Important Beer”.

DIGITAL CAMERAI’m still writing a food blog so it’s time to talk about the soup. This rich and hearty soup starts with bacon that browns in a large soup pot. When it comes out, the chicken thigh bits go in and brown in the “bacony” goodness. They come out  along with most of the drippings (which are discarded) before the onion and garlic go in.

The flavors in this soup pack a savory punch that could be DIGITAL CAMERAkicked up if you roll that way. I usually do, but to showcase the beer’s flavor I kept things on the subtle side. Smoked Paprika, Worcestershire Sauce, and Chipotle Tabasco Sauce are the main players. A seasoned salt of your choice ( I used Abilene Depot Steak Seasoning from Caboose Spice & Company) and pepper round out the flavors.

Soup isn’t soup until you add the liquid and to make it thick as well as creamy, a roux. Beer and Chicken Stock go in first and  are followed by half & half (you could also use heavy cream, milk or mixture of them). The final step is to add the cheese. I opted for a medium cheddar, again in order to let the beer take center stage.

DIGITAL CAMERAA bowl of this rich and creamy soup topped with a few pretzel pieces, (after all,  what’s beer without pretzels) makes a great winter supper. All you need to add is a salad and maybe a slice of crusty bread. Needless to say, a glass of beer would be the perfect libation. While we are thinking about beer, many types of beer would work in and with this soup. Use any beer you’d like except light beer which shouldn’t even be classified as beer. Sorry, that’s just an opinion….

Since the Super Bowl is just around the corner, think about serving this at your party. For a fun individual presentation, serve it in mini pretzel rolls. Cheers.DIGITAL CAMERA

Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the bacon and cook until lightly crisp. Remove from the pan and drain on paper towels.
  2. Add the chicken to the pot and cook, stirring occasionally until cooked through, 7 -10 minutes. Remove from pot and drain on paper towels. Remove all drippings except a scant tablespoon.
  3. Add the onions and garlic and cook stirring frequently until the onion is softened and the garlic is fragrant but not brown. Add a small amount of the chicken stock to the pan to de-glaze it, scraping up any brown bits.
  4. Add the butter to the pot and allow it to melt. Add paprika, salt, pepper, chipotle and Worcestershire sauces. Stir to combine. Add the flour a little at a time. Stirring to combine after each addition. Once the flour is all incorporated, Allow to cook over low heat for a minute or two, stirring frequently.
  5. Add the chicken stock stirring to prevent lumps. Add the beer stirring as with the stock. Bring mixture just to a boil, Reduce the heat and simmer stirring occasionally until mixture thickens, 5-8 minutes.
  6. Add the bacon and chicken back into the pot. Simmer for a few minutes. Add the half & half and continue to cook over low heat until everything is hot and happy. Add the cheese a little at a time stirring until each addition melts.
  7. Ladle into bowls and serve.
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Memories of the Wine Country and a Quick Pasta Dish

Note: This is a post from 9 years ago. I brought it up because I made the recipe this week and as it is almost Mothers Day, this dish reminds me of my sons. As the pictures show they were young, They are grown up now with homes and sons of their own ( about the ages they were in these pictures). When I made this I felt that I had to share it with them, photographically speaking. So as any good mother would I sent them a picture. They remembered it all, the trips, the good times, and the dish. A perfect Mother’s Day gift, in my opinion.

Another Note: I must give credit for this recipe to one of my favorite cookbooks, The Frugal Gourmet by Jeff Smith. His recipes featured on the television show of the same name were always tasty, easy, and yes, frugal.

Finally: Happy Mother’s Day to all the women who proudly share the title and job description of Mother. Hope you enjoy this post and your special day.

We were fortunate to live in Northern California for almost 20 years. We took advantage of all the things that the area offered, Trips into San Francisco, camping in the Redwoods, exploring tide pools and of course the Wine Country. All of this, and there was no snow to shovel…Why we came back to the Midwest is complicated. Suffice to say we had our reasons and we have not regretted it.

My sons were born and raised in California. We had no family around so our adventures were always immediate family affairs and that included trips to the Wine Country. Scan_Pic0013Sonoma County was about an hour and a half away. It was a great day trip destination. Back in the 80’s Sonoma was pretty rural. There were a few big wineries and lots of small ones. The small wineries were more like family run farms with the crop being grapes. That actually makes them vineyards, and Sonoma still has some of the best.Scan_Pic0017

Every few months we would take a day trip up to Wine Country. We always did this on the cheap. Back then tastings were free and a bottle of wine was under $10.00 (if we splurged and bought one).  We would visit 3 or 4 wineries and have a picnic lunch overlooking the vineyards.  Lunch was often salami, cheese and crackers; some fruit and cookies for dessert (parent and child friendly and easy to carry in a cooler).

Our sons always found something to do on these trips. They were very adaptable and quickly learned to make their own adventures. Sometimes we even joined in their fun. The time we rented a canoe and paddled the Russian River was memorable for all of usScan_Pic0012

Left to their own devices they always seemed to find something to do. Being treated toScan_Pic0011 some fresh grape juice, skipping stones, playing with the wine maker’s children or playing with the requisite “Vineyard Dog” that seemed to hold court at every winery. Looking back, they mostly remember the adventures and not the waiting for Mom and Dad to finish their wine. At least that’s the way I prefer to remember it; they may have a slightly different take.

The trip home was quiet. The boys would sleep and I would most likely doze off, Jeff, ever the good husband and father got us back across the bridge in one piece (He also took these amazing pictures of the Wine Country). Once home everyone was hungry and getting supper on the table was job number one. That’s how Salami and Zucchini Pasta came to be. It was quick, hearty and everyone liked it. The salami was left over from lunch and the zucchini was usually in the fridge. Pasta, olive oil and garlic…I’m Italian, of course it was in the house.

The most recent time that I made this dish we had been out running “errands” that included picking up our wine at Cooper’s Hawk Winery, so the wine tasting component was there. I used salami that I received in a gift basket from my son. It was made with Chianti so it seemed to fit right in with my the wine tasting memories. Still being Italian, the rest of the ingredients were, once again, already in the house.

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The salami and zucchini get cut into match sticks, the garlic gets minced and it all goes into the pan with the olive oil.DIGITAL CAMERA

While the pasta is cooking the cream gets added to the pan, simmering to velvety thickness. DIGITAL CAMERAThis coats the pasta, salami and veggies, resulting in a rich and tasty supper. A little freshly ground pepper and some Romano cheese are all that it needs. We may be far from the Wine Country, but this pasta dish always brings back memories. It also is still a favorite and fast way to create a delicious ending to any busy day. 

 

Linguine with Salami and Zucchini
Print Recipe
A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Linguine with Salami and Zucchini
Print Recipe
A quick and easy pasta dish that you can whip up after a day in the (Wine) country or a long day of work.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook linguine in salted boiling water until Al Dente. While the pasta is cooking, heat a large frying pan and add the salami, zucchini, and garlic. Cook, stirring frequently until the zucchini is soft and the salami is slightly frizzled. 7 minutes or so
  2. Add the cream and capers and bring to a hard simmer, stirring frequently. This will prevent scorching. Continue to simmer and stir until slightly reduced. 5 - 8 minutes.
  3. Reserve 1-2 ladles of the pasta water then drain the pasta. Add the drained pasta to the fry pan. Toss to combine the pasta and sauce. Cook for about 3 minutes until the sauce comes together. Add in some of the reserved pasta water if the sauce seems tight.
  4. Add pepper to taste and serve topped with the grated cheese.
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The past holds so much for us. It got us to where we are now and in some small way it colors where we will go next. Reflecting on the memories leads to rediscovering good things, like pictures of happy times and pasta that still tastes like love. Mama D

 

 

Rice Torta; Love From A Dolly Sister

My mother came from a big family, she was one of seven sisters. I try to imagine what living with six other girls was like. She didn’t share much of her growing up with me other than she got in trouble once for punching a younger sister. Somehow, I think that happened more than once. I’m certain of this because I got to see the “Dolly Sisters” as they called themselves, interacting as adults and that they all made it to adulthood is amazing.Scan_Pic0008

The sisters married and had their own lives, but they would get together at holidays, weddings and six or so times a year for “Birthday Club”. This was a food showcase and very serious card playing hosted by the birthday girl of the month. My most vivid memory is of them yelling at each other when one of them made what another thought was an egregious error in cards.

As was common in the Fifties, the sisters learned to cook what their husbands liked. So, my Aunt Lu made “Bohunk Dumplings” and my Aunt Evange cooked Sicilian. My Aunt Lil’s (she’s second from the left in the picture above) recipes were different from my other aunts’. Her lasagna and ravioli were filled with spinach, the roasts were fragrant with herbs, and whenever there was a family gathering, there was Rice Torta as an appetizer. As I was researching this recipe I came upon an almost identical one that was from Genoa, so perhaps Uncle Paul’s family came from there.

By the time I was in high school, I was already exploring cooking and I asked my aunt for the recipe. In typical Italian fashion, this is what she told me. I think I wrote it down exactly as she dictated it to me.

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 The recipe covers the important points and over the years I’ve made a few changes here and there. When my sons were just starting to eat solid foods I made a garlic and mushroom free version that they loved. It spent many years as a go to appetizer and then like many of the other recipes in my metal box it sat undisturbed until a week ago. This afternoon, I made Torta.

DIGITAL CAMERA I had everything in the house so it was easy to assemble. I decided to cut the recipe in half since as tasty as it is, after three days anything gets boring. I chose to add some onion along with the garlic and mushrooms. I sautéed them in a little olive oil and added them to the cooked rice and the thawed and squeezed out spinach ( I used a little more spinach than the recipe called for).DIGITAL CAMERA

The eggs were lightly beaten and added to the rice mixture. My cheese of choice was Pecorino Romano and the olive oil was extra virgin.DIGITAL CAMERA It baked for about 30 minutes. I decided to bake it in a pie plate and serve it in wedges.DIGITAL CAMERA

This can be served warm or at room temperature. It’s wonderful on its own, but it gets along well with other foods. A few tomatoes or some sautéed peppers would be nice. Even a little marinara and additional cheese could make it a lovely lunch or light supper.DIGITAL CAMERA

Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Rice Torta
Print Recipe
This makes a wonderful appetizer but, it works well as a side dish or light main dish as well.
Servings
16 Appetizer Servings
Servings
16 Appetizer Servings
Ingredients
Servings: Appetizer Servings
Instructions
  1. Combine cooled rice and spinach in a large mixing bowl and set aside. Heat a small fry pan and add one tablespoon of the olive oil. Add the onion and garlic and cook 3 - 4 minutes until soft but not browned. Remove from pan and allow to cool slightly.
  2. Add the chopped mushrooms to the bowl along with the cooled onions and garlic, stirring to combine. Reserve two tablespoons of the olive oil and add the remaining oil to the bowl. Stir to coat everything evenly with the oil.
  3. Separate one egg and set the yolk aside. Place the egg white in a small bowl and add the other four eggs. Beat lightly and add to the spinach mixture. Stir to blend. Add 2/3 cup of the cheese to the bowl and stir to combine
  4. Pour mixture into a greased rectangular glass baking dish. Smooth the top. Beat the reserved egg yolk with a little water and brush over the top of the torta. Sprinkle with the remaining cheese and drizzle with the reserved olive oil.
  5. Bake in a 375 degree oven for 30-35 minutes. It should feel firm to the touch, and the edges should be lightly brown.
  6. Remove from oven allow to set for 10 minutes before cutting into large or small squares depending on how you are serving it. Serve warm or at room temperature.
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The “Dolly sisters are gone now, playing cards and arguing with each other at that “Birthday Club” in the sky. I hope many of their recipes are living on through children, grand children and great grand children.

Love, Mama D

Anadama Bread – Love From Another Era

Winter is still here, damn her. Time to go through the recipe box again. Being held captive by the weather leaves Mama D with more time on her hands, My cooking adventures usually involve new recipes, but today I pulled out an oldie but a goody, Anadama Bread.

I made this recipe back in the day…the day being the early 70’s. It was in my earth mother hippie days when I baked bread every week. I also made dandelion wine and yogurt. The yogurt was actually very good, the wine, not so much. Anyway, back then the aroma of this bread as it baked was blissful. Sweet and yeasty with just the faintest scent of corn. The taste echoed the aroma and had subtle chewiness that the cornmeal imparted. A thick slice of Anadama Bread still warm from the oven, thickly spread with butter was, and is, one of the best tastes on earth.DIGITAL CAMERA How could I have forgotten about this?

There are many different recipes for this New England bread. The ingredients are usually the same save for slightly different measurements. The way the ingredients are combined varies slightly; you either make cornmeal mush or you don’t. DIGITAL CAMERAWhy?  you may ask. The story goes that a Fisherman’s wife in Massachusetts named Anna gave her husband the same cornmeal mush for breakfast every day. Sick and tired of it, he took matters into his own hands and added molasses and flour as he muttered (undoubtedly in a thick Boston accent) “Anna, damn her.” However the bread and the name came to be, this molasses and cornmeal bread is great toasted, as a sandwich base or dipped into soup or stew.

It is made like most other yeast breads which means you’ll be spending about 20 minutes making it and a couple of hours waiting for it to be ready. Call me old-fashioned, but I enjoy making bread by hand. I mix it with a wooden spoon and spend the necessary time kneading by hand to create smooth and elastic dough, just like I did back in the “old days.” All that’s missing are the embroidered jeans and bandana.

My recipe combines the cornmeal, yeast and half the flour in a bowl. The butter and molasses are added with hot tap water to create a soft dough.DIGITAL CAMERA More flour is added until the a “kneadable” dough comes together. Then the requisite 10 minutes of kneading happens resulting in that smooth and elastic dough.DIGITAL CAMERA The dough then takes an oil bathed rest for an hour or so.DIGITAL CAMERA

It gets punched down (that always sounds so mean to me) and formed into loaves.DIGITAL CAMERA It nestles into a loaf pan and rests for another hour before it goes into the oven to bake for 30 minutes or so. DIGITAL CAMERA

The bread comes out of the oven begging to be eaten, but wait at least a few minutes to cut in. I usually restrain myself for 10 minutes or so.

Anadama Bread
Print Recipe
Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Anadama Bread
Print Recipe
Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Mix 2-1/2 cups flour, salt, cornmeal and undissolved yeast in a large bowl. Mix in the butter.
  2. Alternate adding the hot water and the molasses, Beat for two minutes. Add enough additional flour to make a soft dough.
  3. Turn onto a floured board. Knead until smooth and elastic. This should take 10 minutes or so. form into a ball. Place the dough in an oiled bowl, turning to coat both sides. Cover with plastic wrap and let rise in a draft free place until doubled in bulk (about 1 hour)
  4. Punch dough down. On a floured board, turn the dough out and divide in half. Form each piece into a loaf shape and put in a greased 8 X 4 loaf pan. Cover with plastic wrap and allow to rise until doubled (45-60 minutes).
  5. Bake at 375 degrees for 35 minutes. The top should be golden and the bottom should sound slightly hollow when tapped. Remove from pans and cool on wire racks.
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It’s actually a lovely way to spend an afternoon and the end result is incredibly worth it.    Love, Mama D

 

 

Chili When It’s Chilly; Winter in the Kitchen of Love

Other than my 20 year escape to California, I’m a Midwesterner born and raised. I know what winter is about in this neck of the woods, and my sturdy Italian-American stature makes me physically suited to it, but baby it’s cold outside… and snowy, too. When the temperature doesn’t register in real numbers, it’s time to crank up the love and the stove in Mama D’s Kitchen.DIGITAL CAMERA

Among other things, Chili is a great winter warmer. There are many types of chili and when you factor in the variations on the types, you could make a pot of chili every day of winter for the next ten years or so. Mama D has lots of  “Pot of Love” recipes, but Chili is what she’s been craving. I have two favorites. One is ready in about thirty minutes, the other takes quite a bit longer, but they are both delicious and slightly outside the chili box (bowl).

Having made chili many different ways over the years, I somehow knew it wasn’t true Mexican cuisine. It originated in Texas and by some accounts is the state food. While other cities like Cincinnati and Spingfield have there own interpretations, Chili hails from Texas. To learn more about the Chili Story check out  this website History of Chili.IMG_0541-5

White Chili is theoretically not chili as the actual chili content is limited to some fresh or canned chilies and a little chili powder. This “chili” has been very popular in recent years. I think the fact that the “carne” is usually “pollo” may have something to do with it. Also it is  somewhat lighter in body and heat which makes it favored by the masses. Wherever it came from, it’s here to stay and I’m glad. DIGITAL CAMERA

This recipe is based on several different recipes that I combined and then there’s that Mama D love… It can usually be made just by raiding your pantry, A good thing when going outside is hazardous to your health. 

 

White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
White Chicken Chili
Print Recipe
Quick, easy, and not too spicy
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add 1 tablespoon olive oil and let it get hot. Add the bacon and chicken Sprinkle with the garlic & pepper seasoning and cook, stirring occasionally until the bacon and chicken are lightly browned, about 7 minutes. Remove from pot with a slotted spoon and drain on paper towels. Remove the drippings in the pan, but leave the brown bits
  2. Add the remaining tablespoon of olive oil to the pan. Add the onions and cook until they are translucent 5 minutes or so. Add the drained chilies and the garlic and continue to cook for another 3 or 4 minutes.
  3. Heat poblanos under the broiler until well browned on all sides. Place charred peppers in a bowl and cover with plastic wrap. Allow to rest for 10 minutes or so. Remove the skin, stems and seeds and chop into small pieces. Add to pot with the canned chilis.
  4. Add the herbs and spices and cook for an additional minute or two. Add about 1/2 cup of the stock and stir to deglaze the pot. Return the bacon and chicken to the pot and add the rest of the stock and bring to a boil. Lower the heat and simmer 15 minutes.
  5. Add the drained beans and cook until heated through. If the chili seems a little thin, mix the masa harina with a little of the chili liquid and stir back into the pot. Simmer until the chili thickens slightly and everything is happily hot. Serve topped with the cheese and tortilla chips.
  6. To make Tortilla Chips: Heat oven to 350 degrees. Spray a large cookie sheet with olive oil cooking spray. Tear or cut 3-4 tortillas of your choice into strips. Lay in a single layer on the cooking sheet and spray with the olive oil cooking spray. Sprinkle lightly with coarse salt. Bake 10 - 12 minutes, turning half way through. The chips should be golden brown and crisp.
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The next Chili recipe blends tradition, a small dose of healthy and just pinch of quirky; Chicken/Turkey Mole Chili at your service. This chili has no beans. There is a raging debate about “with or without beans”. I like it both ways and I think there is room in the chili world for all variations. The base of chili is another debate. Tomato sauce, chili powder and red kidney beans ruled the 50’s and 60’s. DIGITAL CAMERA A more interesting sauce base is made from dried chilies. This takes some time and DIGITAL CAMERAmakes a bit of a mess, but I think it is worth it. You are creating Chili Stock. Dried chilies (available DIGITAL CAMERAin most large markets) are simmered in stock until soft. These get a whirl in the processor or emmersion blender and then are strained to get rid of the skin. The result is a rich dark liquid that will become the foundation of this chili.

This Chili also uses fresh chilies specifically, Jalepeno and Poblano . DIGITAL CAMERAThe Jalepeno goes in raw, with the other aromatics.  The poblanos go in “roasted”. Roasting DIGITAL CAMERAgives a smoky flavor and also removes the skin which can getDIGITAL CAMERA unpleasant when cooked. There are several ways to roast a chili; over a fire (or the stove burner); on a grill;  or my favorite and I think the safest, under the broiler.  Broiling takes the shiny deep green peppers to a paler, slimier pepper in about 15 minutes. Once they are stemmed and seeded they can be chopped and added to the chili pot. See the recipe for complete directions on roasting and peeling chilies.

 Mole is a classic Mexican sauce. There are easily as many mole recipes as there are chili recipes. Fruits, nuts, spices, and yes, chocolate have all made an appearance in Mole recipes.  This recipe uses two types of chocolate; unsweetened cocoa and Mexican Chocolate.

DIGITAL CAMERAThe chocolate I use is Abuelita, now made by Nestle. This is traditionally used for quick Mexican Hot Chocolate since the sugar, chocolate, and spices are already in it, and those same ingredients make it a great addition to this chili.

Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
  2. To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
  3. Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
  4. Lower the heat to medium, and add the onion, garlic, and jalepeno to the pan and cook until they are softened, 5 minutes or so. Stir in the tomato paste and cook for a minute or two.
  5. Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
  6. Add the chopped chocolate and stir until it is melted. Adjust the seasonings and serve. Pass Shredded cheese, sour cream, cilantro or minced red onions if desired.
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The thermometer is still registering unreal numbers. The heat hasn’t shut off for more than 30 seconds in two days. I have not stuck my nose or any other body part out of the house since yesterday morning, but I have my chili and my footies so life is good.

Love, Mama D