The Downward Spiral

I do not get sick often so when it does happen, I am utterly miserable. I felt like death again today, but now I am going on three nights in a row of very little sleep on top of being ill. The lack of rest is not helping my attitude at all. Today began badly and spiraled out of control from there, though Odd Toddler tried valiantly to help me with my chores.

When I was a teenager I discovered the healing properties of spicy food. I have distinct and beautiful memories of my mother giving me a plate of spaghetti doused in jalopeno pepper juice when I was under the weather and congested up to my gills. This may seem like an odd combination, but one should never underestimate pepper juice and its singular ability to clear clogged up nasal passages.

In addition to the physical healing, there are numerous scientific studies regarding the emotional well-being of those who eat large quantities of hot peppers. Endorphins are released when the taste buds are screaming, and this is good for all manner of down-and-outness. Healing on all fronts would be much appreciated right now.

One of my favorite and now-defunct restaurants, The Normaltown Cafe, stocked all of its tables with pepper juice, right next to the usual suspects of salt, pepper and Tabasco. This is one of the many things to love about the South. Normaltown Cafe was the master of the meat and three, and it was nearly impossible to eat there without ordering their beautiful (and gas-inducing) cabbage. The cabbage became spectacular when it was drowned in the pepper juice. I was known to upend the juice over my plate and squirt everything but the cobbler.

The only two menu choices I had made for tonight were Grits Casserole & Waffles; or Corn, Poblano and Cheddar Pizza. Two meals that I adore, but neither of which I would be able to even taste in my current mouth-breathing state. The only possible solution was Black Bean Chili, otherwise known as a vehicle for hot sauce.

This recipe is a bastardized version of two or three different recipes, but closely related to one that I found in America's Bounty, one of my mother's Goodwill cookbook finds. I served the chili tonight on a bed of brown rice, with tortilla chips instead of a fork. After dousing the crap out of it with Extra Hot Picante Sauce, I felt infinitely better.

BLACK BEAN CHILI

• 2 Tbs extra-virgin olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 poblano pepper, seeded and chopped
• 1 jalopeno pepper, seeded and chopped
• 3 cans black beans, drained and rinsed
• 1 can corn, drained
• 1 can Mexican-style diced tomatoes, liquid included (I love the Rotel brand with lime juice and green chiles)
• 1 Tbs hot sauce
• 1 Tbs fresh cilantro, chopped (or 1 tsp dried cilantro leaves)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp oregano
• Grated cheddar cheese
• Sour cream

1. Heat the oil in a large heavy pan over medium heat.
2. Add the onions and garlic and saute until the onions are translucent.
3. Add the peppers and saute until tender.
4. Add the remaining ingredients and bring to a boil.
5. Reduce heat, and simmer for 20 minutes or until thick.
6. Serve topped with grated cheese and a dollop of sour cream.