Gathering Around The Grill

 











Kris and I have both been on mountain holidays this week, enjoying sun, skiing, friends, family and great food.  In Aspen Colorado we paused for lunch in some scenic mountain-top  havens:  Bonnie’s, Gwyn’s High Alpine, Cloud Nine Alpine Bistro, and Lynn Britt Cabin.  In town we dined at The Wild Fig, Steakhouse 316, and Gisella.   All were delicious and offered wonderful ambience, but some of our best memories are of the dinners we put together in the kitchens we borrowed for the week.   

Nora and Reid at the Lynn Britt Cabin

Doug and Janet warming their toes by the fire

Ted assumes post-lunch nap position

Bev, Doug, Andrea Nora, Reid, Janet and Tim

An al fresco lunch in the sun is such a treat!

Doug provided after-dinner entertainment

 

Our first night Ted brushed the snow off a barbecue and grilled some chicken to serve with a simple salad and broccoli.  On Shrove Tuesday we had the wackiest combination of ribs, beans, potatoes, pancakes and macaroni ..... a little bit of everyone’s favourites.  And our last night in, Tim made two incredible pots of chilli:  one with bison and pork, and the other was a once-around –the –kitchen special featuring the leftover grilled chicken.  Tim is a very intuitive chef and can create magic with whatever is on hand. 

Tim’s Grilled Chicken Chili

4 boneless skinless chicken breasts, grilled and cut into ¾” chunks

3 tablespoons olive oil, divided

1 large onion, diced

2 stalks celery, chopped

2 carrots, peeled and chopped

1 red pepper, diced

1 jalapeno pepper, minced

1 habanera pepper, minced

3 cloves garlic, minced

4 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons chilli powder

1 teaspoon ground chipotle peppers

1 can diced tomatoes, drained

1 cup ground tomatoes

1 cup chicken stock

1 can coconut milk

2 cans beans:  black, kidney, navy or a combination

1 small zucchini, sliced

8 ounces mushrooms, sliced

Handful fresh oregano, chopped

Kosher salt and freshly ground black pepper, to taste

Garnish:

Chopped fresh cilantro

Grated cheese:  cheddar, or  Monterey jack

Avocados, cut into chunks

In a large pot, heat 1 tablespoon olive oil.  Add onions , celery, carrots and peppers and sauté until the onion is tender.  Add garlic, stir for 30 seconds, then add the spices.  Stir until fragrant, then add tomatoes, stock and coconut milk.  Simmer for ½ hour,  or until all the vegetables are tender and the sauce is beginning to thicken.  Add the chicken and beans and heat through.  Meanwhile, heat the remaining 2 tablespoons oil in a large sauté pan over high heat.  Add the mushrooms and zucchini and cook until mushrooms are dense, and zucchini is lightly browned.  Add them to the chilli pot along with the fresh oregano.  Season to taste with salt and pepper.

Serve over rice and add garnishes.