Saturday, Chili

      A kind of chili: Stew beef, chorizo and Italian sausage slow-simmered in a little bone broth (and bay leaves), then cooked longer with a parsnip, red onion, celery, carrots, canned green chilis, canned diced tomatoes, two fresh poblano peppers and four pickled piparra peppers snipped into short segments.  Spiced with a little chili powder, garlic, basil, parsley and a hint of garam masala to go with the parsnips.

     Photos by Tamara Keel.