It’s that time of year again- food, food, food. The holidays aren’t just about gifting and – for church, synagogue, mosque and temple goers – celebrating a holy event. They’re about gathering together of family and friends, enjoying each other’s company. And that means, “Feed ’em!” But this also entails remembering that not everyone lives in the best of circumstances, especially in these tough economic times. We may struggle to keep up with the bills and pay for transportation to work or the grocery store and other basics, but not everyone has a job to go to or even enough to eat. So it’s important to somehow “pay it forward” (as that movie so poignantly advised). Today’s recipe, in honor of all holidays from Thanksgiving through the end of December, is the chili recipe I created for daughter Kristen’s workplace chili & bake sale / raffle & silent auction – an event that raises money for charity.
Last year was the first year I contributed a large batch of chili for the sale, and this year I decided to bake as well. Cheesey Cornbread (with extra cheese) to go with the chili and Cardamon Risotto Cookies (a twist on my regular Risotto Cookies, with sugar-cinnamon also replacing the frosting). Then, at the last minute (several hours before we were to deliver food to the office), I decided to throw in some Banana Chocolate Chip Muffins (bananas too ripe for me to eat on cereal – I like ’em when there’s a little green left on the peel!). The muffin recipe will follow in another blog entry.
A busy, delicious two days (well, you didn’t think I was going to whip up all that good stuff and not indulge myself?!), and a lucky time too. After the sale was over, Kris called. I thought she was simply letting me know how much they’d brought in. This year’s proceeds are being split between the local food pantry and agencies providing aid to New York City and Long Island victims of Hurricane Sandy. After Kristen told me they’d raised well over $5,000 (eventual total was $5,700), I was about to hang up when she called out, “Wait! You won one of the raffle baskets!”
Not only did I win a raffle basket, it was The One I’d hoped to get, if I won anything at all (which I wasn’t expecting). The huge plastic container included a 19” television and a ROKU with 6-month subscription to Netflix. We already enjoy Netflix so that’s a nice credit on our account, but I was thrilled to acquire a small TV for my downstairs office/artroom (for when it is finally remodeled, which Bill promises will happen after Christmas, although other work on upstairs might take precedence). It won’t be anything fancy but homey enough for me! Oh yeah—the theme of the basket was “Holiday Movie Night” and the box was also packed with things like a warm (red) throw, peppermint cocoa mix, a Santa mug, a dark & white chocolate peppermint bark candy bar, and microwave popcorn. (The candy bar did not last long. I love peppermint bark.)
In addition to such good fortune, I was pleased to hear that all of my chili disappeared into the mouths of many of my daughter’s co-workers. Kris said there were plenty of positive remarks. Apparently, several of them are interested in seeing the recipe on Kitchen Cauldron when posted. One woman made a point of approaching Kristen afterward to say it was the best chili she’d ever tasted! I have to agree with that statement because I think it’s the best chili recipe I’ve ever conjured up. Bill and I enjoyed it immensely at dinner that night.
Here’s hoping you give it a try and really like it too. Don’t be put off by what looks like a long list of ingredients. Once the peeling and chopping is done, it’s mostly about getting the stuff into the pot and simmering. Really easy, as chili generally tends to be.
PUMPKIN/SWEET POTATO CHILI (WITH BEANS AND CHICKEN)
Yield: Depending upon quantity of beans & if including chicken, makes 8-10 quarts of chili
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon parsley
- 2 tablespoons butter
- 1 or 2 boneless, skinless chicken breasts, cut into ½” to ¾” pieces (optional, especially if you’re a vegetarian)
- 1 tablespoon olive oil, plus 1 tablespoon butter
- 4 medium-to-large onions, peeled and chopped (large or small pieces, whatever your taste)
- 3 celery stalks, peeled and chopped (including leaves, if any on stalk)
- 2 large carrots, peeled and chopped into small pieces
- 6 peppers (I used 2 yellow and 4 green), seeded and chopped
- salt & pepper to sprinkle over veggies
- 4 or 5 garlic cloves, peeled and diced (I had roasted some, so I used the paste from those cloves)
- 1 29-oz. can pumpkin purée (NOT pumpkin pie mix)
- 2 14.5 oz. cans diced tomatoes
- 1 15-oz. can tomato sauce
- 4 cups vegetable stock, plus 4 cups chicken stock (or use any combo of these stocks, or just one type; homemade preferred by not required)
- 3-4 tablespoons chili powder (more if you prefer)
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 generous teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon mace (optional, but I would always use it; if you don’t have it, could increase nutmeg)
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom (optional; I meant to add this & forgot!)
- 2 tablespoons dried parsley
- a few sprinkles dried marjoram (optional- not required if you don’t have on hand)
- 1 to 2 teaspoons salt (I used combo of table salt and sea salt)
- 1 to 2 teaspoons black pepper
- 4 to 6 cans beans – I used dark red kidney, black, great northern, aduki and pink beans, as well as chickpeas
- additional salt and pepper, if desired
- possibility: more stock (or water) or some tomato paste, if a thinner or thicker chili is desired
- Pre-heat oven to 400 degrees Farenheit. Place sweet potatoes in an oven-friendly dish or pan, dab with the butter and sprinkle with dried parsley. Bake until fork slips through chunks but they aren’t likely to disintegrate after additional cooking in chili sauce. I use a spatula to turn once in a while. (I also cover with aluminum foil for first 15 minutes or so, then remove so they get a bit browned.) This should take perhaps 30-40 minutes but begin checking earlier. Remove from oven and set aside until ready to add to chili. NOTE: this can be done the day before, if you like.
- In a large stock pot, heat the oil plus butter on medium level. Add chicken and sautée just to lightly brown (don’t worry if completely cooked through). (About 4-5 minutes.)
- Add onion, celery, carrot and peppers. Spinkle lightly with salt and pepper. Sautée for about 2-3 minutes.
- Add garlic to pot, sautéing for another minute (be careful – garlic easily burns).
- Stir in pumpkin purée, tomatoes and tomato sauce, combining well.
- Stir in chicken and/or vegetable stock.
- Add chili powder, cumin, red pepper flakes, cinnamon, nutmeg, mace (if using), clove, cardamom (if using), parsley, marjoram (if using), salt and pepper.
- Simmer over medium-low heat for about an hour.
- In the meantime, drain and rinse the canned beans.
- After the contents of the stock pot has simmered for the suggested time, stir beans into chili. Bring back to a simmer and continue to cook for another 20 to 30 minutes.
- Add roasted sweet potatoes. Simmer for another 20 to 30 minutes.
- Taste for seasoning. Add salt and/or pepper, if desired.
Serve with cornbread on the side or some excellent artisan bread. Nice with shredded cheddar cheese atop, or a dab of sour cream.
In my experience, chili tastes even better as a leftover. Like any tomato-based dish, the flavor deepens as it sits in the fridge. It also freezes really well. Make some for a crowd, and reserve some for you and yours too!