There are a lot of Chili recipe inspirations and every family has a favorite. For years, I have tinkered with various innovations and by accident, the best discoveries, I found our family favorite. The secret is derived from my Osso Buco Sauce. Begin with cross-cut veal bone marrow shanks. Rinse the shanks with water and then dip those into a half and half mixture of Cayenne red pepper and paprika. Then, dip those into flour. Sear each shank in a deep pot with a dash of olive oil. Be careful not to burn the oil. Remove the shanks from the pot and then create a ratatouille of minced onion, chopped celery, and chopped carrots. Sauté the vegetables in the same pot, possibly adding a dash more of the oil to incorporate the flavors. Then, add 2 – 5.5 oz. of tomato paste. Keep stirring with a high heat. When bubbly, add, little by little, alternating beef broth and a good Malbec wine. This should utilize about 1 ½ cups of beef broth and about ¾ bottle of the wine. Place the veal shanks back into the pot, and simmer for 3 to 4 hours. Enjoy the Osso Buco served over pappardelle pasta, while reserving the delicious sauce for exceptional chili, the next day. Strain and refrigerate the sauce overnight. The next day, lightly brown and drain high quality chili meat. Heat the Osso Buco sauce and adjust the seasoning, or should I say adjust the “heat” impact of the chili to your personal preference. Add the lightly browned and drained chili meat. Since the sauce is cooked and the meat is cooked, it is only necessary to simmer the chili for 30 minutes. It’s a home-cooked amazing dish for a February wholesome bowl of made with love integrity. Be ready because someone is going to want a second helping. © Kelly McBride Loft