Chili

No, not Cincinnati chili - we are not so acclimated to this place, and anyway, that's just Greek makaronia me kyma with a couple of odd garnishes. Holt insists on his Southwestern heritage when it comes to chili. So we pressure-cooked some pinto beans to start them off, and then let them simmer on the stove for hours, while Barbara tended them and gardened intermittently. When the beans have almost sucked up all the liquid they can take, a can of crushed tomatoes gets stirred in. Ground beef (or venison, if David had any to spare) is fried separately, with chopped onions, and then seasoned with heaps of ground coriander, cumin, and purest chile de Nuevo Mexico. Finally, beef and beans are combined, and simmered along with the secret ingredient, a generous splash of red wine vinegar. Shhhh…don't tell anyone. It's delicious.