My craving for turkey chili this weekend and my desire to view “Like Water for Chocolate” for the 38th or so time since it was released in the 1990s really don’t have much to do with each other — other than the fact that I’m going to subject you to them both. And the fact that I plan to scarf down a bowl or two of the long-simmered goodness while I watch the best movie ever, nestled on the sofa in my orange flannel pajama pants.
If you haven’t seen “Like Water for Chocolate,” get thee to your favorite purveyor of films and prepare yourself to be wooed by a story of forbidden love, lust, sensual cooking, a naked horseback ride with a rebel leader, bitter sisterly rivalry (one’s overly flatulent, one’s all sugar and spice), a demonic mama and the dramatic consequences when one goes without satisfying a heart’s desire for far too long! (one of few exclamation points you will ever see me use)
I can’t wait to watch it. Again. Each time is like the first time. If you don’t believe me, listen to Playboy; the mag called it “erotic and delectable.”
Now on to the feasting portion of this evening’s entertainment. I made my go-to turkey and bean chili this afternoon (adapted from a recipe in the November 1999 issue of Bon Appetit) — it’s simmering on the stove as I write this —and corn muffins to help sop up the meat, the beans, the tomatoes swimming in their spicy — but not too spicy — bath.
This recipe is flexible. I try to balance my weekly intake of fat-laden baked goods by preparing dinners that are hearty but healthy and low-fat. If you prefer ground beef in your chili, make that substitution. If you like more heat, go for it. This recipe provides a good baseline.