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Introducing Cuisine de Francoise, a new addition to the Putnam Town Crier! This local column will appear occasionally.
From Francoise: It is really cold outside – right around zero. Everything, except for where lofty attempts have been made to clear it away, is completely blanketed under copious amounts of snow. And, while many of us enjoy the beauty of the season, whether it is looking out of a picture window, or trekking about in snowshoes or skis, most of us are gravitating toward warmth of some sort – perhaps the woodstove of fireplace. For me, it’s the kitchen. The oven and cooktop beckon. I know that the house will be more comfortable, and smell divine, too, if I cook up something delicious. Chili fits the bill.
Chili
1–1½ pounds beef tips (or chuck or sirloin)
Barbecue sauce (any kind), enough to cover meat
2 T olive oil 3 small cloves garlic, minced
1 large onion, chopped 1 green bell pepper, chopped
1 red bell pepper, chopped
2-3 T dried basil (or 1/3 cup packed, fresh)
½-1 T ground cumin 1 t ground coriander
1/8 cup minced jalepeños, including seeds and ribs
½ liter strained tomatoes (or tomato sauce)
4 plum tomatoes, diced
1 15-oz. can kidney beans, drained and rinsed (or any
other red beans) salt, to taste
Marinate beef in barbecue sauce for a few hours, or for a day or two. Grill meat to rare, or medium rare. Allow to cool. Chop beef into ½-¾ inch cubes. Set aside. Heat olive oil and sauté garlic, onions, and bell peppers on medium-low heat until soft, about 10 minutes. Raise the heat to medium-high, and add basil, cumin, coriander, and jalepeñno peppers. Allow to cook for 2-3 minutes. Add beef, strained tomatoes, plum tomatoes, and kidney beans to pot. Stir, bring just to boiling, turn heat to very low, and allow to simmer very gently to one hour. Stir occasionally. Taste, and add salt, if necessary. Serve with cornbread or rice on the side. Serves 4.
Cuisine de Francoise is brought to you by:
Joyce Duff, Exit Hometown Properties, Putnam. 860-928-0824