I just made (what I thought was) a tasty chili.
Soak 1 cup of cow peas (because I had them hanging around my pantry from an experimental purchase – feel free to use kidney or some such)
In soup pot – saute 1 diced onion, 5 cloves coarsely minced garlic, and a dozen diced baby carrots in a little olive oil. Once it’s almost translucent, add 2-3 teaspoons of ground cumin and cook a couple more minutes.
Add the drained peas. And at this point, I added some duck stock because that’s what I had made most recently. Feel free to use chicken stock. Ummm… about 10 cups… well, as much as my pot would hold.
I also added 1 link of turkey sausage (frozen) and one chicken breast (frozen). Then I left that over medium heat while I ran a couple very quick errands. When I came back, I pulled out the mostly-cooked breast, sliced t, and then returned it to the pot.
At the point I added herbs: a few sprigs of fresh fennel, fresh marjoram, and fresh savory – all minced. 2 teaspoons of ground oregano, 2 teaspoons of Penzey’s chili powder (which ended up making it plenty hot because I let the soup cook a long time), 2 generous (but not quite heaping) teaspoons of regular paprika, just a pea-sized amount of smoked paprika, and a pinch of sugar.
I added some leftover dark meat from a roast chicken. And once it was thorought ly cooked and not going to crumble, I sliced the turkey sausage.
I finished the soup off with a teaspoon of flour mixed with lukewarm water (shaken together in a jam jar is the easiest way) – this thickens slightly, but it also really makes the taste smoother.
I had originally planned to add a can of tomatoes, but the soup was very tasty without, so I didn’t mess with it.
Served with fresh bread and a large dollop of sour cream to cut the heat.
(It ended up cooking for 10 hours)