Carla, age four, at one of the pianos at Tato and Mamcik’s house

Carla’s college roommate and lifelong friend Elise didn’t like to cook much but she occasionally found great recipes. This one makes a spicy, tomatoey chili with wonderful flavor.

• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 clove garlic
• 1 cup onion, diced
• 1 tablespoon chili powder
• ½ teaspoon dry mustard
• ½ teaspoon cumin
• ¼ teaspoon celery seed
• ¾ pound green beans
• 1 ½ cups carrots, thinly sliced
• 1 cup celery, sliced
• ½ cup tomato juice
• ½ cup red bell pepper, diced
• ½ cup green bell pepper, diced
• 1 24-ounce can tomatoes
• 1 16-ounce can red or black beans

In Dutch oven, sauté garlic, onion and spices in oil and butter. Add green beans, carrots, celery, and tomato juice; cover and cook for 20 minutes on medium heat. Add red and green peppers; cover and cook for an additional 10 minutes. Rinse and drain canned beans. Add can of tomatoes (with juice) and beans, and cook for an additional 10 minutes or until vegetables are tender.

Carla, not being vegetarian, once thawed a package of frozen meatballs and added them to this chili with the beans. The result was awesome.

from Elise Hoerath