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three-bean chili
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smitten kitchen | three-bean chili

In my fantasy recipe-writing league, I’d cover everything, a million questions you hadn’t even thought to ask yet. Every recipe would work on a stove, slowly braised in the oven, on a grill, in a slow-cooker, a pressure-cooker, on a train, in a car, or in a tree. You could make the vegetarian carnivorous, the carnivorous paleo, the gluten-full gluten-free, the sour cream could always be swapped yogurt which could always be swapped with buttermilk, or milk and lemon, or soy milk and vinegar. We’d find a way to put kale in everything. You could use flat-leaf parsley instead of cilantro (because cilantro is the devil’s herb, naturally) or none of the above, because green flecks = grounds for dinnertime dismissal. We’d make food that your picky spouse, your pasta-eating kid, and your pesky fad-dieting house guests would applaud at every meal, and all of those promises made by food writers greater than myself in tomes more epic than this blog of food bringing people together for the happiest part of everyone’s day would be made good on at last.

Of course, I’d also write about one recipe a year. Despite understanding this, sometimes I get carried away with The Dream of this kind of recipe-writing. I make Lasagna Bolognese with homemade noodles (but you can use store-bought), homemade bechamel (but you can use ricotta; just don’t tell me about it), and bolognese with milk, wine or both. We make Hot Fudge Sundae Cake for crazy people (everything, down to the cookie crumb filling, homemade) or for people with a life (everything, down to the cookie crumb filling, store-bought). We make Lazy Pizza Dough on three different schedules, whatever your orbit demands that week. And in this episode, I found as many ways as I could dream up to make a three-bean chili, so nobody would have an excuse not to make it.