one thing leads to another

October 25th, 2010

Our great new discovery is Sean the Contractor who did a fabulous job rebuilding the under carriage of the downstairs porch.  I got some gray and red paints to touch up the new clapboards and steps.  They looked so nice afterwards that the surrounding paint suddenly appeared worn and rather shabby, so I painted all the exterior and interior hip-walls on the porch.

Now the door suddenly appeared worn and shabby, so it got painted along with the outdoor staircase leading to the second story porch.  That’s when our other great discovery, Brian the Masonry Wisard, arrived to re-point the side chimney and shore up the granite foundation of the house.

It’s tedious toiling outside in 30-40 degree weather, so I made a big pot of chili con carne to keep all the workers warm and fueled, and when I say big pot, I mean eight quarts worth of big pot along with a fresh batch of baguettes baked up each morning.  The numerous projects move steadily forward despite the intermittent rain and a brief snowfall this week.

The porch floor suddenly looks worn and rather shabby, as do the three big windows that flank the newly painted door.  Time to grab some more paint and turn up the heat on the big pot of chili because Sunday’s as good a day as any for plodding on.

Chili con Carne

Related Recipes

Chili con Carne y Frijoles

Serve up this cold weather treat with lots of garnishes, including tortilla chips, sour cream, shredded cheese, pickled jalapenos, fresh cilantro, chopped tomato, chopped spring onion and cubes of avocado.

  • 1 pound ground beef
  • 1 onion, chopped
  • ¼ cup ground chili powder
  • 2 teaspoons Mexican oregano
  • 1 ½ teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried cumin
  • 4 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can kidney beans, rinsed and drained
  • 1 14-ounce can pinto beans, rinsed and drained
  • 2 cups water
  • 2-3 tablespoons Masa flour

In a large stockpot, brown ground beef with chopped onions.  Drain off most of the fat.  Add dry spices and garlic and stir until spices are toasted and garlic softened.  Add tomato sauce, beans and water and bring to a gentle boil for 20 minutes.  Stir in Masa flour and continue to simmer for an additional 30 minutes.  Serve piping hot with your choice of garnishes.

Copyright © Katherine Stetson, all rights reserved.