Turkey Chili
 

2 cups dry mixed beans (yellow peas, lentils, pink beans, navy beans, black-eyed peas, great northern beans, maybe another type.) Several tablespoons dark chili powder 3/4 tsp black pepper 1 1/2 tsp paprika 1/2 tsp red pepper flakes 2 huge heaping spoons crushed garlic 2 huge heaping spoons ginger preserves 1/2 cup Knockers buffalo wing sauce (active ingredient: aged cayenne) 2 heaping tsp corn-muffin mix (I was out of cornmeal) Scant 3 cups turkey leftovers (cubed or shredded) (with some pan juice) 1 can (16 oz) stewed tomatoes 1 can (6 oz) tomato paste

Rinse beans until water no longer looks grungy. Put in large pot with 4 cups hot water. Bring to a full boil. Spoon off the dark scum that rises to the top, until no more dark scum appears. Go hack. When you can smell the beans in the next room, spoon off more scum, add 2 cups water, return to boil, turn off heat, go hack. When you remember the beans, return to boil, spoon off scum for the last time, add dry spices, go hack for a while. Turn heat back on, stir in garlic, ginger, sauce. When that's all mixed through, add turkey. Turn off heat, go hack. Turn on heat until mixture bubbles, stir in the cornmeal, turn off heat. Go read e-mail :-)

Turn heat back on, stir in tomatoes. (If you want to be fancy, remove some of the chili liquid, stir into tomatoes, then add mixture to the pot.)

Yield: 1 large pot of mildly spicy, mellow chili.

Serve with rice, chopped onions, cheese, or whatever else seems suitable from the fridge.