Biking home late from work on a flat tire in sub-zero weather is not fun. Luckily I had a wonderfully warm greeting awaiting me- that being the hearty chili with dumplings. Life is good. While the dumpling chili was again delicious, there was only about 3 ounces left. It was time to chili up and fast. One of the hallmarks of chili is that it can be thrown together using whatever is on hand. Jambalaya has the same modus operandi. This naturally makes jambalaya and chili kissing cousins. The recipe that follows is the result of 45 minutes of fast work. It is also the product of jambalaya and chili getting beyond third base.
To the chili pan add:
14 oz precooked smoked sausage (life is better with sausage)
1 C diced green peppers
½ C diced celery
½ C diced red onion
¼ C diced fresh jalapeno pepper
3 cloves garlic minced
Fry for 5 minutes then add:
1 ½ T chili powder
½ t cumin
1 t Penzey’s Northwoods seasoning
2 dashes of black pepper
2 C chicken broth
1 ½ C diced tomato
8 oz cooked shrimp
1 can of crab meat (6 oz,) drained
1 C uncooked Jasmine rice
Increase heat until chili begins to boil.
Turn heat down and keep at a low boil for 25 minutes.
I already have this recipe memorized.
Tasting notes- This recipe yields a large quantity of chili but it was all gone in the course of 2 hours. At some point in the midst of the carnage, I was reminded to put down the spoon long enough to take a cursory photo of tonight’s chili. Pictures (even if I was skilled at taking them) wouldn’t do this justice. We loved this chili (note the inclusive pronoun, as I now may be gaining the ITP’s trust). With any luck, the Creole will accept this chili as well as Canada tolerated the poutine chili. Kijan ou di chili an kreyòl?