Monday, October 16, 2006

Turkey Chili

A pound of ground turkey, kidney beans, canned tomatoes and paste, and a panoply of herbs and spices simmered long and low to become a welcome treat after a busy day. A bit of smoked duck fat helped give it depth, and extra garlic made up for the lack of onion. I also splashed a little cider vinegar in to balance the acidity. There was a glass of the Orion left, now five days open, and the aromatics were extraordinary but the tannins still tight. A wine to age as long as possible.

No comments: