It’s suddenly chilly today. The cool weather coupled with chilling memories of the 9-11 terrorist attacks makes this a day for comfort food. I’m trying a new recipe for stew this morning, and it should make for a warming dinner tonight. In fact, that’s its name: Warm Fall Stew.

Warm Fall Stew
Serves 6

2 Tbsp olive oil
1 lb pork tenderloin cut into into 1″ cubes
1/2 lb kielbasa cut into 1″ rounds
3 boneless, skinless chicken thighs (3/4 lb) cut into 1″ pieces
1 can (28 ounces) whole peeled tomatoes
1 lg clove garlic
1 cup dry red wine
2 cans (15 1/2 ounce each) cannellini beans, drained & rinsed
1/4 tsp kosher salt
1/8 tsp cayenne pepper

In a large, heavy sauce pan heat 1 tbsp oil, over medium heat.
Brown pork about 4 minutes on each side, then add kielbasa and cook
4 minutes. Remove both to plate. Add remaining tbsp of oil and cook
chicken for 4 minutes, turning while cooking. Break tomatoes up with
your hands and add along with garlic; cook 3 minutes while stirring
constantly. Add wine, simmer for 2 minutes. Add beans, salt, cayenne,
pork, and kielbasa; simmer for 5 minutes. Turn heat down and simmer,
covered for 10 minutes.

Note: I’ve been tinkering a bit with the recipe, which is from betterrecipes.com. So far I’ve added about a teaspoon of sugar and maybe 1/2 teaspoon of thyme.