Fall is here. Football season is here. And my first batch of chili is here.
All-American Chili can be made in advance (I made mine the night before) and then reheated before eating. It’s meaty and not overly spicy. I actually would add some red pepper flakes if I made this chili again.
Changes to the recipe I made: I wasn’t able to find spicy turkey Italian sausage so we used the traditional Italian sausage (hence why I needed some added heat) and instead of sirloin, I used ground bison.
Alongside the chili, Spicy Jalapeno Corn Bread. This cornbread is loaded with texture and flavor. I cooked the cornbread in a cast-iron skillet which preheated in the oven while I mixed up the batter. Because the batter is poured into a screaming-hot skillet, a fantastic crust is formed around the edges. By far, the best part was the crusty edges. Buttermilk kept the cornbread moist without needing much added-fat. In fact, there is only 2 tablespoon of butter in this recipe. Honey lends a smidge of sweetness to the bread that pairs wonderfully with the spicy pickled jalapenos. Seriously, one of the best corn bread recipes to date.
If this isn’t the perfect dinner for watching college football, I don’t know what is.
Happy Monday, everyone!
1. Big Guy has been dealing with some sinus/inner ear pressure. He Googles everything. Here is him trying out one of his “Google cures.”
2. Not everything he reads on the “intra-net” works. (“Intra-net” is how Big Guy refers to the “internet”)
3. On Friday night I had a lovely dinner with with my sister.
4. It started with wine (duh!).
5. Then we had sushi (from Kami). We ordered three specialty rolls – they were amazing and totally hit the spot.
6. We ended the night at Target. All sister dates need a trip to Target!
7. On Saturday night, we had a family dinner! Maggie made guac (which is awesome!!!!) and I made a Jalapeno Popper Chili. I subbed in lean ground beef for the ground chicken. It was fantastic!
8. February is here! I hope it’s a super sweet month for you.
I’ve been craving chili. And when I ran across a recipe for DP Chili featuring Dr. Pepper and cocoa powder, I was intrigued.
In the recipe, it calls for “1 Tub Knorr Homestyle Chicken Stock.” I looked and did not find anything resembling a “tub” with “Knorr” on the packaging so I went with chicken broth. I’m guessing this is why my chili wasn’t as thick as the original recipe looked like. I let the chili simmer for a good 2 hours.
It was good – but I was bummed, to be honest. I was expecting more depth. And I wanted it to be thick like Sweet Basil’s pictures portrayed.
I was even more bummed at 5:37am on Monday morning at the gym when I realized I forgot the cocoa powder. I knew I had forgotten something. Recipe.fail.
I am now on the prowl for the thickest, richest chili ever. I will make it before March. And it will be incredible. Mark.my.word.
That’s the number of trick-or-treater’s we had last year. Despite the pouring down rain, 13 kids stopped by. Thank you, kids. You saved me from having a 28-year old pouter on my hands.
Oh, Big Guy was so excited when the first little kid rang the door bell.
I was more excited about the crock-pot chili that had been cooking away all day. Crock Pot Turkey White Bean Pumpkin Chili. And don’t be scared…you can’t taste the pumpkin. Ask Big Guy.
Toppings galore: green onions, cilantro, cheese, Greek yogurt (or sour cream) and chips for dipping.
Plus some corn bread on the side! Made in the cast iron skillet. Tried and True Tender Cornbread.
The best part, the weather was perfect for chili! I made both recipes exactly as stated in the directions – but, if I were you, add more chicken broth to the crock pot if you’re going to cook it on low for 8-hours. It could have used a little more liquid.
Anddddd since Thanksgiving is only 24 days away, I’m going to post something I’m thankful for from now until then…
I’m thankful for my family – despite being miles apart, just talking to them on the phone makes my heart smile. And I can’t wait to spend the holidays with them all!