It’s getting to be that chilly time of year again! Leaves are falling and the air is crisp…let’s celebrate chili!
Chili is a staple in our house, especially during this time of year, and I always have a batch frozen in the freezer ready to pull out for any impromptu occasion.
After trick-or-treating, top off your evening with a real treat! Make ahead of time, and it will be ready for all mummies, daddies, and little goblins! To make your chili extra savvy, top with a ghostly dollop of sour cream or yogurt. Kids will love it!
“Bone” Appetit + EnJOY!


 

Chili

you will need…

4 ounces organic + grass fed ground beef

4 ounces ground turkey
1 large onion, diced
1 jalapeno pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons tomato paste
freshly ground pepper
1/4 teaspoon salt
1 cup red wine (always cook with red wine that you would drink)
2 (28oz) cans whole tomatoes, undrained + coarsely chopped
2 (15oz) cans kidney beans, rinsed + drained
8 ounces fresh corn kernels
small can of sliced black olives, drained (optional)
for the toppings..
Extra sharp cheddar cheese, freshly grated
Sour cream or Greek yogurt
Green onions, chopped
Beer bread, corn bread, or Fritos
Heat a Dutch oven over medium-high heat. Add beef, turkey, onion, and jalapeño. Cook about 8-10 minutes until meat is browned. Add garlic,chili powder, cumin, tomato paste, salt + pepper and cook 3 minutes. Stir in wine, tomatoes, beans, corn and olives. Reduce heat to low, and cover and simmer for 1 hour, stirring occasionally.
Garnish with cheese, sour cream and green onions accompanied with bread or Fritos. EnJOY!

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