Flavor bomb – tomato, chili, and spices.

You would instinctively assume that I can both smell, and taste this bowl of chili I made yesterday morning. Packed with tomato, chili, and spices a gold standard and fail-safe marriage of flavors. Chunks of tender meat in a rich, thick sauce. Well the reality is that I am unable to engage those particular senses just now as I’m suffering from Anosmia – complete loss of smell (and taste!)

I received a positive Covid-19 diagnosis 6 days ago and while I’m on the mend, I’m missing these two vital senses. It’s a classic symptom and as a foodie and cook I’m a little upset. My first response to my anosmia was to dash around the garden picking herbs and rub them frantically between my index finger and thumb to release their essential oils. Nada. Not a sausage. The one that surprised me most was the lush rosemary sprigs, usually such a pungent and woodsy scented herb.

Back inside the kitchen, I made my way through the spice drawer with my nose. Again, nothing. From Spanish smoked paprika to Madras curry powder, Thai lemongrass drops to Scottish juniper berries I was at a complete loss. I thought, if I don’t get my smell back then I’m not at my best. How can I possibly cook and taste and know what adjustments need to be made?

The one caveat to this sensory deprivation situation is that I can sense heat from spice, sweetness, salt, sour and bitter but I there is simply no flavor to anything. So my brain seems to attempt to make sense of whatever I’m eating. So in my low mood I went in search of a bold dish in our Zen recipe library that might entice me to dinner.

I picked Texas Brisket Chili from an old blog post, using the Southwest Fiesta blend of chili and spices. As I sautéed the onions and browned the meat, I couldn’t smell a thing.

Of course while I was cooking I was wearing a mask and had all of the windows open. Lily walked into the kitchen and declared “oooh something smells good” and I picked her to be my smeller and taster by proxy as the dish came together. She has a good palate so I trusted her.

When it came to eating the chili last night, I added shredded strong cheddar, cold smashed avocado, crunchy and salty tortilla chips and quick pickled onions. My bowl was filled with savory, hot, cold, sweet, sour, crunchy, soft, and salty goodness which I swear began to help my brain make sense of the underlying flavors. I’m hoping the senses return soon, and in the meantime they’re in training!

Print Recipe

Ingredients

• 1 tbsp olive oil
• 3 oz bacon diced
• 1 cup / 1 small onion diced
• 2 1/2 lbs brisket trimmed of fat cut into 1/2 inch cubes
• 3 large cloves garlic 6 tsp minced
• 1 packet Southwest Fiesta or chili blend including
• 1 tbsp cocoa powder
• 1 tsp salt
• 7 oz can diced green chilis
• 1 x 6oz can tomato paste
• 1 1/2 cups / 12 oz beer * maybe another 1/2 cup if stove top cooking amber or light ale
• 2 cups butternut squash optional

Instructions

• Pressure Cook
• Heat the oil on sauté function; soften onion & bacon for 3 minutes
• Stir in the brisket pieces; cook for another 2 minutes to brown & turn off
• Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
• Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 35 minutes.
• Leave to Natural Pressure Release until ready to serve
• Slow Cook
• Heat oil in a medium saucepan; soften onion & bacon for 3 minutes & transfer to slow cooker
• In same saucepan, stir in the brisket pieces; cook for another 2 minutes to brown & transfer to the onion and bacon mixture
• Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
• Cover & cook on LOW: 7-8 hours or HIGH: 3 – 3 1/2 hours.

Stove top

• Heat oil in the Dutch Oven / large heavy based saucepan on medium; soften onion & bacon for 3 minutes
• Stir in the brisket pieces; cook for another 2 minutes to brown
• Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
• Cover & allow to bubble gently on low heat for 1 hour or until the meat is tender to taste

Oven Cook

• Preheat the oven to 325 degrees
• Heat oil in the Dutch Oven on medium; soften onion & bacon for 3 minutes
• Stir in the brisket pieces; cook for another 2 minutes to brown
• Stir in the garlic, Southwest Fiesta blend, cocoa powder, salt, green chilis, tomato paste, and beer (add squash if using)
• Bring to a simmer, cover and transfer to the oven to cook for 2 hours or until the meat is tender

Author’s Note

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Zen Moment

“Smell is the sense of memory and desire.”

— Jean-Jacques Rousseau