Last week I had one of those days where I came home from work at 2:00 in the afternoon ( I love my job!) and just needed to cook. There was a plethora of ballet drama, I was feeling sorry for myself, and I just felt the desire to chop onions and garlic, and cook for hours. At least I could justify the tears on the onions.
I also, conveniently in the same afternoon, was given a beautiful bottle of wine from one of my co-workers, Dante. He works at a winery in Newberg, Oregon called “Sineann” and wanted me to try “the worst wine they produce” called Abondante. I can’t wait to try the best wine, because this was delicious! It was a blend of Cabernet Sauvignon, Syrah, Zinfandel, Grenache, and Merlot. It was hearty, and full-bodied, my favorite way to drink wine. While cooking, I drank the whole bottle. Like I said, it was a bad day.
So, I whipped out my Bon Appetit from October 2008 and decided to make the slowest meal that I could find. Luckily, it was conveniently on the cover of the magazine. The recipe intrigued me because it was a chili without beans. I usually make a 3 bean chili with NO meat. This was the exact opposite.
I had so much fun assembling all of the different ingredients. I even made a creamy pecorino polenta to serve on the bottom of the chili so that each time you took a bite, you got a little of a corn-cheese flavor. It was over the top, and just what the doctor ordered. My soul felt much better when I woke up the next morning. I can’t say that much for my head…..
I never just follow a recipe exactly, but in this case, I did. So, there is no need for me to reprint the recipe with my changes.
Prep time: 35 minutes
Cook time: 3 hours and 45 minutes
Serves 4-6
*Recipe courtesy of Epicurious
Posted on September 28th, 2008
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