Wednesday, November 20, 2013

A Tale of Two Chilies...

Ah fall...

The time of year we celebrate cooler days, shorter days, woolen mittens,
cozy sweaters, thick socks, falling leaves, apple cider, everything cinnamon...
and hearty-warm-stick-to-your-ribs cookin!


I have 2 very different recipes for you, my readers...

Beef Chili

Browned ground beef, diced tomatoes x 2 cans, chopped onions, pressed garlic, 
sliced mushrooms, corn, kidney beans x 1 can, 2 tbsp chili powder, dash of beer

Throw everything in pot and simmer for a few hrs.
Serve with johnny cake or cornbread, spoon on a bun or over a hot dog!
(Even great on fries!)

Turkey Pumpkin Chili

Browned ground turkey, diced tomatoes x 2 cans, chopped carrots from the garden, 
chick peas x 1 can, chopped onions, corn from the garden, 3 tbsp chili powder, 2 tsp cumin, 2 tsp turmeric

Throw everything in a slow cooker, set the temp for high and cook for 4-6 hrs.
Serve with dinner rolls or bread sticks for yummy dipping!
Although this version of chili may weird some folks out...
It really is worth a try.
I've made it with turkey as well as chicken and they both turn out lovely.

If you are looking for warm meal this fall...try one of these chili recipes!
Healthy, filling and really easy on the budget!!!

We have been taking chili outside for a bonfire in the backyard lately.
You gotta get these activities in while the weather is permitting.
One just had a few of those excellent moon nights where
the moon is so casts shadows!

What are you doing this fall?

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