The last taste of summer

For me at least, back-to-school has always conjured a contradictory set of thoughts and emotions. I'm excited to see all my friends and get back into a regular schedule, but I'm nervous about the school work and whether or not I'll be able to adjust to new teachers and classes. I long for the cool nights and rich colors of fall while I savor the warm mornings and bright sparkle of summer. Spanning the years from backpacks and crayon boxes to laptops and textbooks, dealing with the resolution of these opposite thoughts and emotions has always resulted in a whirlwind of anxiety-inducing adjustment.

As I result, it's been quite a while since I've had the opportunity to post. I've been busy meeting up with friends, studying, attending club meetings, adjusting to classes, and getting used to my new job. As time flies by, the amount of work I have to do seems to increase as I struggle to complete it (Can that even actually happen?!). Anyway, as I was looking through the picture on my computer, I saw the pictures of my favorite chicken chili and I remembered, for a brief second, the long, relaxing exhalation that is summer break. I remember making the chili just a week or two before heading back to school in an attempt to savor the time in the kitchen with my mom. It was a pot of comfort made with the heat of summer and the love of home (and fresh ingredients from my grandfather's garden). Just looking at the pictures of the dish brought back the feelings of only a few weeks ago, when life was slow and steady and stable.

The chili is an adaptation of the chili made by Giada De Laurentiis. She is my absolute favorite Food Network chef. She epitomizes the process of incorporating love and family backrground as well a passion for cooking into her food.

1. Some of the ingredients (pre-measured because the cooking process is fast) required to make the chili, including fresh peppers from my grandpa's garden and locally bought corn from a near-by farm.

2. The ground chicken cooking through with the onions and garlic.

3. The pot just after the corn, stock, beans, and corn were added. I love the warm colors (and the rich scent).



 

 

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground chicken
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon dried dill
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 2-3 bell peppers, chopped
• 11/2 cups corn (steamed in the microwave)
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, dill, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, peppers, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.