The chili is my own recipe incorporating whatever happened to be leftover in the fridge (a carton of shriveling grape tomatoes, one half beefsteak tomato leftover from Taco Night, onion of unknown origin, possibly leftover from last Saturday's 70s Submarine Sandwich afternoon) and the pantry (can of diced jalapenos, can whole tomatoes, one can crushed, two cans of white beans) along with my soon to be no longer secrets: coarse ground brisket, maple syrup and a full day on the stove in our new dutch oven, "Big Dutch."
Yes...there is a "Little Dutch," and I don't mean the kid with his finger in the dike. Ha!
A serious pox upon me and my house for discounting the efficacy and versatility of the dutch oven, what a revelation! It's taken my gumbos, soups and one pot meals to a whole new and better place.
O I nearly forgot, the cheese is Tumbleweed from 5 Spoke Creamery in Goshen, NY purchased at The Village Cheese Shop in Mattituck, NY and the wine is Silver Oak 2007 Napa Valley cabernet sauvignon of anonymous provenance. We recommend both if the opportunity to nosh or quaff presents itself.
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