I laughed and laughed when, last Spring, my friend Mary sent me
the following recipe with the note, "I just made chili that was darned
good. I thought that the list of ingredients was funny -- reflective of
our imperfect pantry." Any pantry that can produce such a wonderful
chili is a perfect pantry indeed! Of course I started checking
my own freezer, cupboards and spice rack, to see how many of these
things were in it. This recipe is the definition of Julia Child's
favorite phrase, "proportions aren't terribly important." Improvise to
your heart's content -- and empty your freezer now, before this
summer's harvest begins.
Chopped onions and celery -- sautéed
Tempeh -- simmered in broth, then crumbled
Black beans
The last of last summer's roasted tomatoes
Ditto on the pesto
A good amount of mole sauce (at least a cup)
1/2 of a flat beer
Some OJ (orange juice)
A dash or two of balsamic vinegar
Celery seed
Oregano
Cumin
Dark chili powder
Ketchup (true!)
Smoked paprika (pimentón)
You know what to do -- throw everything into a pot, taste and taste again, and simmer until the flavors combine.