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BVC Eats: Rich’s favorite tump chili

I believe in easy cooking.  If it takes longer than fifteen minutes to assemble, it’s too hard.  This is not because I lack the patience to cook more elaborately.  It is because my darling husband’s stomach comes with an alarm clock that goes off promptly at six every evening.  If we are not sitting down to eat by then, he wants to know exactly how long it’s gonna be, because he’s starving.

Hence my extensive list of quick-and-dirty recipes.  This is a fast, soupy, not-chunky chili.  It can also be used as a filling for Sloppy Joes.

1 to 2 lb. chorizo, nuked for 4-8 minutes but not drained
2 cans kidney beans w/liquid
1 can cream corn
1 can corn niblets, drained

…and choose a total of two more cans from the following:

black beans, drained
garbanzo beans, drained
pigeon peas a.k.a. jibaritos, drained (that’s Mexican for “hillbillies,” my favorite)
black-eyed peas, drained

1 large onion, chopped
2 T brown sugar
1 T ground allspice
1 t ground ginger

a few small-diced cooked potatoes
a few minced cooked carrots or cooked sweet potatoes

Tump all this stuff into a pot.  Stir.  Bring to a boil.

While you wait for that to boil, mix thoroughly in a separate cup or bowl:

1/4 to 1/2 c fine yellow corn meal
1/2 c water

Add the cornmeal and water mix to chili and boil, stirring thoroughly, for ten minutes.  The cornmeal will thicken this rather soupy chili.

Serve with fresh hot cornbread.  Feeds six to eight.


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