The Famous, Transcendental, One-Two Punch

of Erin's mac and cheese and my family's black bean chili.

If you've had it, you know what I'm talking about. Erin's mac and cheese has been sitting in her crock pot for four hours, and my chili just got off the stove, where it began twenty minutes ago. A study in contrasts, much like me and Erin. At least where height is concerned.

We first discovered this magical combination at a Final Four party last spring. I remember the silence of the guests, staring into bowls with these two dishes side by side. There was awe. One might say, a taste of the sublime.

With proper reverence, and anticipation for Erin's recipe (she's held it hostage), here.

BLACK BEAN AND TURKEY CHILI

1 T. olive oil
1 chopped onion
2 T. chopped garlic
1 lb. ground turkey, as low in fat as possible
salt and pepper

Heat oil in Dutch oven; saute onion and garlic. Brown turkey, breaking into small pieces. Season with salt and pepper. If using high-fat turkey (like 15%), feel free to drain fat after browned. Or not. Whichever.

2 c. diced tomatoes (or one 15 oz. can)
1/2 c. chopped green chiles (or one tiny can, OR one can of diced tomatoes and chiles, like Ro-tel)
2 c. black beans (or one 15 oz. can, drained and rinsed)

Pour into turkey mixture, which should still be over high heat.

3 T. chili powder
2 T. cumin
1 t. cayenne

Add to pot, and stir to combine. Add more chili powder if your chili isn't thick enough, or red enough. Add more cumin if you need to open up your sinuses, though I like to stop at 2 T. And of course, add more cayenne if you like. Tabasco works in a pinch, though you need a lot to get a decent flavor, and the vinegar in Tabasco doesn't really add to this chili.

Seriously, that's it. You will never make another chili ever again.