The versatility of this dish has no bounds. You can create an all-beef or vegetarian “chilly” variety, a gluten free or pasta “cheese” option, and all flavors will meld nicely if following these basic concepts.

2 celery stalks, chopped

2 carrots, chopped

1 onion, chopped

4 garlic cloves

1 cinnamon stick

4 allspice berries

½ T sugar

2T tomato paste

1 chipotle pepper

1C red wine

1 bay leaf

3 thyme sprigs

1 2” sprig of rosemary

4C broth or water

1 c of red or black beans (optional)

1C ground beef (optional)

1T unsweetened chocolate

1 head of cauliflower, cut into large florets

1 C milk (or ½ C milk if going gluten free)

2C dried pasta (optional)

Nutmeg to taste

1C grated cheddar or gouda

1/4C grated pecorino or asiago

2T parsley

If using meat, heat oil in a medium sized pot or Dutch oven, add the onion, celery, and carrots and sauté until soft. Then add the garlic and spices along with the ground beef. Cook until the meat is browned. Add tomato paste and let it cook for a minute or two, stirring until rusty. Add wine, cover and bring to a boil. Add herbs, beans (if using) and water or broth. Bring to a boil, then turn it down and cook for at least an hour on medium low or until beans are cooked through and the chilly achieves desired thickness. Finish with chocolate and keep warm.

For a vegetarian version, combine beans together with all other stew items except for chocolate. Bring to a boil, turn down and simmer over low for at least an hour or until beans are done. Finish with chocolate and keep warm.

When chilly is almost done, combine cauliflower and milk in a pot with a tight-fitting lid. Bring to a boil and simmer for 10 minutes. Transfer to a bowl and mash half of the mixture. You will want to leave it chunkier if going gluten free. Add the ½ of the cheddar and combine. Fill the same pot with water and bring it to a boil. Add the pasta and cook until it tis done. Add it to the cauliflower and add the rest of the cheddar cheese and season. Turn out into a greased casserole pan, top with pecorino cheese and bake at 400 degrees for about 15 minutes or so or until crusty on top.

To serve in shallow bowls, scoop the chilly onto half of the bowl. Fill the other side with the cheese mixture. Sprinkle all with parsley and serve.