The malevolent house haunts many a horror movie, terrorizing its residents with creaky floors, trap doors and ill will. It harbors a ghost, or a grudge. You know the plot.
It’s never some glass condo, mid-century split-level or high-rise with a view. The haunted house is way last-century and badly in need of a paint job. As is mine.
I didn’t think my house resented these conditions. I thought of it not as old, but wise. It understood the virtue of patience, the pleasure of slow, the horror of the refi.
But I could be wrong. Lately it’s been taunting us: sprouting a leak here, dropping curls of paint there, groaning at odd hours. I’m pretty sure the mailbox held onto that postcard about new windows and then, while I was looking for the keys, shot it at my knees.
Plus, we’ve sprung a ghost. I haven’t seen it, but the dog has. Inexplicably, Milo won’t set paw on the stairs. We’ve offered him encouragement, shove and steak. Claws out, fur bristled, he refuses.
So here’s the score: The house moans for attention, the dog whimpers for a ghostbuster and the staircase is slick with steak. I’m thinking we’ll get a film crew in and shoot a hit.
Spooky season white-bean chili
Prep: 30 minutes
Cook: 40 minutes
Makes: 6 servings
3 Tbsp. oil (olive or vegetable)
1 onion, chopped
2 cloves garlic, chopped
1 Tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1 bay leaf
1 lb. ground turkey breast
3 cans (15 oz. each) cannellini beans, drained, rinsed
2 cups chicken broth (low sodium is best)
2 cans (11 oz. each) whole tomatillos, drained, rinsed, whirled in food processor
2 cans (4 oz. each) chopped mild green chilies, such as hatch
Kosher salt
Sugar
1/4 cup chopped cilantro
2 Tbsp. chopped fresh jalapeno
Sour cream
Soften: Heat oil over medium in a large pot. Tumble in onion and cook, stirring, until golden brown, about 9 minutes. Scrape in garlic and stir until fragrant, 30 seconds. Stir in cumin, coriander, pepper and bay leaf.
Brown: Drop in turkey; cook, breaking up meat with a wooden spoon, until it begins to brown, about 8 minutes.
Simmer: Add beans, broth, tomatillos and chilies. Stir, scraping up browned bits from the bottom of the pot. Bring to a boil, lower heat and simmer, partially covered, until thick, 35-40 minutes.
Serve: Discard bay leaf. Taste chili. Doubtful it will need salt. It may need 1-2 teaspoons sugar to balance out those tangy tomatillos. Scoop into bowls, scatter on cilantro and jalapeno; add a spoonful of sour cream and serve.
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