What happened? Just yesterday we were working under a beautiful blue ski.
And today we woke up to grey skies and cold weather. Work was muddy and miserable.
But the good news about colder weather is that we get to make my favorite fall dinner.
Nothing screams Fall quite like homemade chili and the first pumpkin ale of the season. Those two go hand in hand you know!
Hutchins farm chili (serves a small army)
3 tbs olive oil
1medium yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 pounds ground turkey
1 large bell pepper, finely chopped
1 jalapeño pepper, minced ( seeds removed)
1 tbs ground cumin
2 tbs chili powder
1 tsp paprika
2 tsp dried oregano
2 cans red kidney beans
1 can pinto beans
4 cups crushed diced tomatoes with their juices
1 tsp salt and pepper
Crushed red pepper flakes to taste
1. Heat oil in large pot over medium heat. Add onion. Cook for 5 mins. Add garlic and peppers. Cook for about 1 minute longer. Add turkey and break up with a wooden spoon.
2. Increase heat to medium high. Add cumin, chili powder, paprika and oregano. Cook, stirring often, until meat is browned.
3. Add beans and tomatoes and bring everything to a boil. Reduce heat to low and simmer for 1 hour.
Serve hot with shredded cheddar cheese, sour cream, and cilantro.
This chili tastes even better the next day as a leftover!
If you live on the west coast like my family, you won’t be making chili anytime soon. Mom, dad, Amy, and Herve I know it’s hot back there! Make this in October!