An Impromptu Chili
In Bacon, Beans, Braise, Carrot, Celery, Chili, Cilantro, Legumes, Main Course, Meat, Onion, Oregano, Pork, Recipe, Soup & Stew, Spinach
The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast. However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?). Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.
How's that for a kitchen sink recipe!
"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. 
