Becoming adept at managing leftovers is an effective (and fun) way to cut your grocery bill. Saturday’s grilling event featured some sassy mackerel. With an eye toward evading a mealtime disaster, I threw on a pack of brats as a contingency. Those delicious charbroiled sausages are now ready for their Shirley MacLaine (um, reincarnation). What follows is a recipe I commonly employ to use up leftover grilled meat. The nucleus always consists of tomato, onions, chickpeas, and grilled meat but the remaining ingredients are fairly variable. For today’s rendering, I spiked in chili spices, black olives, and farm fresh zucchini. Onward to day 217.
1 ¼ C leftover grilled meat (we used brats)
1 C chopped onion
3 T chili powder
1 t paprika
1 t garlic powder
1 t cumin
¼ t red pepper
3 C chopped zucchini
2 ½ C canned diced tomato
1 can (15 oz) chickpeas (drained)
½ C sliced black olives
- Fry meat, onions, and seasonings in a pan until the onions are soft.
- Add remaining ingredients and heat until boiling.
- Turn down heat and simmer for 30 minutes.
Three tablespoons of chili powder may seem like overkill, but every luscious molecule of piquant goodness folded affectionately into the loving arms of this fantastic meat and vegetable stew. Hearty but not dense, perky but certainly not irksome, here is a winsome chili that is full of life (and each of its transmigrations).