Chile Ristra

Fall is the time to dry chiles picked fresh from the garden. Ristras or strings of chiles adorn kitchens as a useful ornament. The slick skins bounce light producing white sparkling highlights upon the vermillion red pods. Another masking pen project is ready to view at www.showcaseartcenter.com on the video class page. What do you do with chile? Here is my favorite recipe shared from Debbie Romero to me as a high school student in Spanish classes:

Brown 1-1 1/2 pounds of ground beef along with a medium chopped onion and 1 chopped garlic clove. Add

1 one pound can of diced tomatoes

1 - 15 oz. can of tomato sauce

1 - 1 pound, 5 ounce can of kidney beans

1-1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon brown sugar

1 table spoon chili powder

1 teaspoon cumin

1/4 teaspoon Tobasco sauce

6 whole cloves

6 whole allspice

1 bay leaf

Cook on medium to low heat for an hour or longer. Good luck waiting.

Add

1 teaspoon dried oregano

during last 15 minutes.

Add 1/2 cup dry red wine right before serving.

8 servings

I rarely follow the directions perfectly and it still tastes fabulous on a cold fall day no matter the changes. The days are changing too. Welcome the change with chile rojo. (Red Chili)