I live in a vacation town on the beach. Seeing summer end can be completely depressing, not going to lie. My dog has a complete MELTDOWN over the word “beach” and when we had to give the beach the nickname of “Jersey Shore” to trick her, it took only a week for her to catch on to that term, too.
Think you can spell b-e-a-c-h and trick the 4-legged beast? Oh no. No way, José. She’s all over that trick, too.
It goes without saying, as sad as I am to see summer fade into fall, I know I’m not the only sad pup around. The dog may be worse off than I in her summertime blues.
My drive to work is lined with huge, tall trees that are just beginning to show their green leaves turning to shades of red, orange, yellow, and brown. It’s stunning, I must admit.
I’ve considered wearing a jacket to work for my not-so-long walk from the parking lot into the hospital. But most of me refuses to throw on a jacket just yet…even if it is a new super cute jacket I got on clearance from Lululemon.
I wore sweats to play hockey the other night…even though I was still sporting my flip flops (and likely will continue to do so until snow falls). No, snow. I am not welcoming you this way. It sounds a bit silly, but ice rinks are a whole lot chillier when the temps drop.
Speaking of hockey, the regular season of play starts tonight. My only hope is that by 8:15pm game time, the 213,913 lunges I did on Monday morning have me walking and moving in a semi-regular fashion. Otherwise, it could be rather ugly. And painful…very painful.
Despite working on Saturday, I was anxious to get home and make this chili recipe. The fall weather was stunning and college football is hitting its stride. Pumpkin is every where around the internet and cooking magazines. Does it make your heart skip a beat, too? Fall is very much so here.
As I stood over the pot of chili, throwing in all the spices, I paused at 2 teaspoons of cayenne. I mean, the stuff is fiery hot…and 2 teaspoons is a lot of cayenne! I reluctantly added the second teaspoon after double checking the recipe, acknowledging the fact that we like spicy foods. And…spicy it was. REALLY spicy…but oh so good. Fiery is the best way to describe the heat. It didn’t stick with you badly at all, but it is not for the weak!
- 3 poblano chiles, roasted, peeled, chopped
- 1 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 2 red bell peppers, diced
- 2 jalapenos, minced
- 2 (4 oz) cans mild green chiles
- 2 yellow onions, diced
- 8 cloves garlic, minced
- 1 lb ground chicken breast
- 1 lb turkey Italian sausage (sweet or spicy), casings removed
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 ½ Tbsp chili powder
- 1 Tbsp chipotle chili powder
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp cayenne pepper (omit or use less to reduce heat)
- 1 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 oz beer
- 1 ½ + ¼ cups low-sodium chicken stock, divided
- 1 (15.5 oz) can pinto beans, drained and rinsed well
- 1 (15.5 oz) can low sodium black beans, drained and rinsed well
- 2 (15.5 oz) cans chili beans (mild or hot), with juices
- ¼ cup cornmeal
- Place peppers under broiler or over gas flame burner until peppers are blackened on all sides. Immediately place peppers into a plastic bag, seal, and allow to cool. Once peppers are cool, peel off papery skin from the peppers, then dice peppers.
- Meanwhile, in large stock pot over high heat, add butter and oil. Once melted and hot, add bell pepper, jalapeno, poblano, chiles and onion and cook for about 5 minutes, or until mixture has released its juices and started to caramelize. Add garlic and sauté one minute longer.
- Add ground chicken and sausage to brown and stir gently, breaking up the meat into small crumbles. Cook until meat is browned and cooked through, about 7 to10 minutes.
- Add onion powder, garlic powder, chili powders, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and 1.5 cups chicken stock. Add beans, lower heat and simmer for 2 hours.
- Combine cornmeal and last ¼ cup of chicken broth in a small bowl. Add to chili and let thicken for about 15 minutes.