Who doesn’t love a great road trip? Miles of road stretched out before you leading to a new and yet to be explored destination. Does anyone else like to “stop and smell the roses” on the way? How exciting, you see, because for me, it is more about the experience than getting to the destination itself.
It reminds me much of our Christmas B&B roadtrip to Asheville, North Carolina! We stopped many times along the way, which delayed our arrival time. After a long day, we finally made the climb over the steep mountain. It was dark and snowing, but just around the corner, a beautiful snow covered tree adorned with multi colored lights brightened the night sky. All against the backdrop of an old red barn standing so proudly beside it. With the B&B in the short distance, it was there to comfort and welcome us after a long trip. We didn’t know what to expect driving along the dark path that night, but as we pressed on, we were blessed with this sweet sight.
Don’t miss the blessing in the delays, there just may be an unexpected surprise.
Just as our lives consist of many different aromas, colors, sounds and flavors so does this fantastic chili recipe. The unexpected surprise…the smoky flavor.
10 Plump Tomatoes
2 Whole Onion
2 Whole Garlic Bulbs
1 lb. Chicken Breast
1 cup of water
Cracked Black Pepper
4-5 Sprigs Fresh Basil
4-5 Sprigs Fresh Thyme
1 teas. Coriander
¼ jalepeno pepper
16 oz. Chili Beans or Red Kidney Beans
Chili Spice (as much as you need)
1 teaspoon Nutmeg
1 1.5 cup of Chicken or Beef Stock
Broil/Roast or Grill Tomatoes, Onion, Jalapeño and Garlic on tin foil until slightly charred and soft. While vegetables are roasting, cut chicken into chunks and sauté on medium heat in olive oil, basil, thyme and Coriander. After spices are well incorporated; add chili spice and cook until chicken is well cooked. Remove tomatoes, onion and garlic from the oven or grill, and softly break up onions, jalapeño, tomatoes and garlic (peeling the cloves from the bulb), add to the chicken mixture, incorporating all ingredients well. The mixture should be thick and juicy. Add more chili spice if needed. Let the chili base cook and settle for about 10 minutes and then add chicken stock and chili/kidney beans. Add a teaspoon of nutmeg and let settle for another 10 minutes. Serve hot with warm soft Italian or french bread! Delicious…