

I winged a chili this misty October evening
I added a bunch of diced zucchini to my typical recipe! Plus the usuals of celery, onion, various spices and herbs, beef, cinnamon, cocoa, oregano…. I boiled a chicken carcass for the broth. Some of the hot broth was used to rehydrate guajillo peppers to puree and add to the pot. I used cannellini beans and also a cup of South Carolina butter beans that I bought and blanched and froze after purchasing fresh at a farmers market in July in said state of South Carolina (I live in KY). This turned out so so SO incredibly delicious. I can’t wait to share with friends tomorrow and also eat it for dinner with homemade cornbread!