Chili in the Summer = Yum! Chili Prior to Blackout = HOT!

KELLY * Dinner * July 18

Have I mentioned how much I love Elizabeth for her willingness to make chili in the sweltering heat of summer. Today was a lovely sedentary Sunday. Liz slept late. We took a brisk walk to the Glenwood (Rogers Park) Farmers Market. We walked back home in a very warm downpour. We sat around and listened to the Cardinals pull a game off at the final strike. I breathed a heavy sigh when Jack Bauer righted wrongs as I streamed the end of season 5. The evening was all set for perfection; Liz was making white bean chicken chili with fresh summer squash and quesedillas. This is all I know. The chili was true perfection. The tastes were amazing. As I think I've said before, I strive for the perfect chili and this was near perfection. The only downside was that, yes, we lost power as we were finishing the cooking. (Okay, as Liz was finishing the cooking.) This was the 3rd time we had lost power this week. Honestly, it's getting a little boring. It was a bit eerie when the only light in the house was the gas burners as they simmered the chili, boiled a chicken, and heated the quesadillas. So, we sat in the darkness of our sunporch, crossed fingers for no looting, and luxuriated in a delicious dinner that had made (the now fan bereft) apartment sweltering. I still stand by summer chili, despite the heat in the apartment and my body. GO CHILI!!!!

ELIZABETH * July 18 * Dinner

I said this evening, not for the first time, that all I really need to pull the strings in this relationship is garlic, onion, and toasted cumin seeds. Tonight's chili is proof. The jalepenos are bonus.

White Bean Chicken Chili (augmented Cha-Cha's recipe)

6 cloves of garlic (good start.)
1 onion
2 tsp toasted cumin seeds
1/2 tsp dried oregano
black pepper to taste
2 diced jalapenos, 1 red, 1 green

saute above in olive oil

Add 4c broth, plus

shredded chicken
1 can small white beans
1 chopped yellow squash (CSA)
corn from 1 ear (our first CSA ear - so tiny!)
1 diced tomato

Simmer until squash is tender.

This is good. We topped it with sour cream and ate it with queso fresco quesadillas on those really good adobo tortillas from holland. We couldn't see it, but we ate it!