The fire’s blazing as I sit at home in East Hampton after a busy day in the “Little Kitchen”. We’ve had Chili con carne specials for years. It’s a good winter dish that supports the breakfast list as an omelet filler, Chili and jack cheese. It is served by the bowl at lunch. The recipes we use have come from the back of our minds as Raul and I improvise our way through the short, cold days of February.

This recipe is being organized with continuity in mind. As Auggie, our hard working prep cook aspires to a sous chef position, writing a chili recipe for Auggie is a labor of love. Today’s Chili con Carne and Jack Cheese Omelet were a hit. We also saw several tables share the Chili and Cheese Dip special with guacamole and corn chips.

Ingredients to serve a party of 10:

1 cup celery, diced fine
1 cup carrots, diced fine
3 cups onion, diced a bit larger
5 jalapeno peppers, seeded and chopped
1 pound ground beef
2 cups, shredded braised pork shoulder
2 cups dried red kidney beans, simmered in water until soft
4 cups canned, chopped tomato
3 tablespoons garlic powder
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons kosher salt
1 cup red wine
3 tablespoons vegetable oil

Start the beans in a pot full of water at least 1/2 hour prior, over medium flame, do not add any salt.

In another pan bring the vegetables together with oil over a medium flame stirring occasionally until soft. Then add the ground beef, stir until browned. Next, add the shredded pork, tomato, wine, and spices. Drain any excess liquid from the beans, add to the main pot. Simmer for an hour.

Serve in a bowl topped with cheese, place under a broiler for a minute then add a spoonful of guacamole & corn chips for dipping.

Too bad we don’t have a fire at The Little Kitchen. On a day like this, it is 22ºF outside, we sure could use one. It’s nice to have the mild chili and a bottle of hot sauce to warm the souls at our counter.