Remembering my Aunt...

I freely admit that I have only seen two James Bond movies, a Sean Connery and a Pierce Brosnan and I have no intention of seeing another one any time soon. Having a dad and brothers, though, I felt impelled to mention it. But I'm really here for the food, which is a savoury, zesty chili. Whether you’re watching Bond, James Bond by yourself or invited to a friend’s house for an hours long Bond fest, this is the perfect thing to make. It’s manly and suave, while also being comforting and filling.

Incidentally, if you like chili, check out the book Chili Nation by Jane and Michael Stern, a wonderful, humorous and homey cookbook with a recipe for chili from every state in the Union.

This is my aunt's recipe for chili. She didn't like to cook, and relied on the same few recipes over and over. Each one was perfected over years of making them. When I remember her, I picture her sitting at her kitchen table with a mug of coffee in front of her, chin resting on her hand, pondering before she spoke. She didn't talk loudly or a lot, but when she did, as my mother said, "words of honey dripped from her lips." Her home was a haven for many people, not because the house itself was anything out of the ordinary, a little house in a little town. But because she was something special. Lorraine made it her business to get to know everyone a little bit, to see how they were feeling and give them exactly what they needed, whether that be silence or conversation, laughter or commiseration, a hot cup of coffee or a big bowl of chili, a slow walk around the neighbourhood or a good long time slumped in front of the TV. She was loved dearly. She is much missed. May she rest in peace.

AUNT LORRAINE'S CHILI

1 1/2 pounds lean ground beef

1 large onion, chopped

4 celery sticks, diced

1/2 green bell pepper, diced

1 x 28 ounce can plum tomatoes

1/2 small can tomato paste

1 x 14 ounce can kidney beans

2 tablespoons sugar

2 tablespoons dried parsley

1 tablespoon chili powder

2 teaspoons cayenne pepper

1 teaspoon salt

Pinch of nutmeg

5 garlic cloves, minced

Brown the meat over medium heat, breaking it up and stirring regularly, until most of the pinkness in the meat is gone. Add the onions, celery and green pepper and continue frying and stirring until the meat is nicely browned.

In another large pot, combine all of the remaining ingredients and bring to a boil. Add the meat and vegetable mixture and stir to combine. Simmer for 15-20 minutes and serve hot, maybe with biscuits to accompany.