The Importance of Spice - "Spice Travel" with a recipe for Garden Chili

While window-shopping in the small country town near Asheville, North Carolina, my husband and I stumbled upon The Blowing Rock Tea & Spice Exchange. Upon entering the store, we were greeted by a friendly and energetic salesperson who offered to help familiarize us with the shop and its concept. I kindly dismissed her offer to assist, thinking, “what kind of help do I need? The shop should be self-explanatory,” I proceeded to explore on my own. There were shelves lined up with glass jars filled with aromatic organic teas, exotic spice combinations, sugar blends, seasoned salts, and more. I was overwhelmed — complete sensory overload. I picked up a few recipe cards for inspiration and then beckoned the salesperson I dismissed only moments ago. From her smile, I suspected she knew I would default and have questions. I'm sure I wasn’t the only person to ever do this. I purchased some ingredients by the ounce and some pre-bottled. I sniffed and tasted for about one hour and became the lady that asked a lot of questions. I can be a purist at times, but the idea of pre-mixed preservative-free spices began to make sense. Flavor with ease. The combinations and possibilities were endless. I wanted to go back to New Jersey to cook, unusual for me, as I am always up for an extended vacation.

When cooking with new ingredients and an unknown recipe, I approach with a mindset of “guilty until proven innocent.”  There is nothing worse than having a cupboard of nonsense purchased in tourist towns that seem like a good idea at the moment and wind up in the trash.

My husband and I left the store with recipe cards that I would use as a “template” for ideas on how to use the blends and of course, a bag full of goodies to try.

I have adapted the Garden Chili recipe from the store card and I believe, improved and clarified it. The chili was outstanding in flavor and texture. It would have taken numerous jars and bottles of herbs and spices to replicate the blends used here. I am a believer! You can use these particular blends to enhance your favorite beef or turkey chili.

                                                             
Garden Chili

Ingredients:

From the Spice & Tea Exchange

1 tsp Hickory Smoked Sea Salt

5 tablespoons Matanzas Chili Spice Blend

2 Tablespoons Spiced Cocoa Mix Spice Blend

½ ounce Southwest Spice Blend

From the Grocer:

1 small red onion, chopped

2  orange bell peppers

1 medium zucchini

1 medium yellow squash

1 medium eggplant, skin on

3 tablespoons olive oil

10 diced Roma tomatoes, fresh or canned

2 cans tomato sauce (15 ounces each)

2 (15 oz) cans dark red kidney beans

2  (15 oz) cans black beans

2 (15 oz) cans garbanzo beans

16 ounces sour cream (or Greek yogurt, if health conscious)

2 cups shredded cheddar cheese

Preparation:

Wash and cut vegetables into small cubes, then season with Hickory Smoked Sea Salt.

Line a rimmed baking sheet with parchment paper.

Place vegetables on the parchment-lined sheet and toss with two tablespoons of olive oil.

Roast the vegetables in a hot oven for 15-20 minutes, turning once during cooking.

Meanwhile, heat remaining olive oil in a deep 8-quart saucepan

Add the chopped tomatoes and tomato sauce; Matanzas Chili Spice Blend and Spiced Cocoa Mix.

Add the beans, heat on low while lightly mashing with the back of a spoon. Bring it to a simmer.

Add vegetables and let simmer for about 20 minutes.

To serve;  Combine Southwest Spice Blend with sour cream and mix well. Refrigerate until needed.

Pass around the shredded cheddar cheese and a bowl of the sour cream blend to top!

Notes:

The spices from the Tea & Spice Exchange are preservative-free and have a shelf-life of 1 year.

I like to prepare this recipe in a cast-iron pot with a lid. This type of vessel holds heat and works well for making all types of Chili.

These spices can be purchased online by going to Facebook and accessing The Spice & Tea Exchange of Blowing Rock.

If you would like to find a local store in your area, please Google Store Locator Spice & Tea Exchange. You can order on-line or stop by and shop. There is a good chance you are not far from a location, go in and browse!

Serving tip: Cornbread and a simple green salad, dressed in a mix of olive oil, Dijon mustard and lemon juice.

Printable recipes at www.theothersideofthespatula.com