Dark, rich, red kidney beans submerged in water
with a bit of salt. Anticipation bristles
over eight long hours. On the stove, in a Dutch oven made hotter
lug olive oil to a medium heat. It’ll sizzle
when the chillies, garlic and onion hit the pan. Next add
ground beef and stir as it browns. Pour off fat
and slurp half a cup of bourbon over the meat.
(Slurp the other half into the chef.) Simmer a tad
while in another pan reduce chicken stock by half.
Slop it into a blender and add marmite and chocolate unsweet.

Then throw in ground cumin, coriander, coffee and cloves,
tomato paste, roasted chillies, soy sauce and anise flower.
Whiz on high. Add chilli paste to meat on stove.
Reduce heat. Add meat and cook for an hour.
Add tomatoes, cider vinegar and simmer away
another 2 or 3 hours. Add hot sauce and sugar brown
and stir. Serve with grated cheese and sour cream white.
By now the house is filled with a chilli bouquet.
Mouths are watering, table places put down.
Fire alarm rings with the first comforting bite.

I made chilli con carne yesterday. We’ll be eating it for the next month. But it is so divine, I thought I would kill two birds with one stone: share the recipe and write an ode.