Yesterday we got a little stir crazy. I played tennis for the first time in 6 months or so – the last time being my second to last serious injury where I partially tore my calf muscle (the most recent injury persists – neck pain following a full-body blow at hockey). Anyway, this group of tennis players is fairly competitive and while the organizer texted me to sub in, I quickly informed her that while I’m happy to be there, it was important she know my skills are not just lacking…but also rusty. 🙂
She kindly responded that she’d love to have me. Sweet. I got there to find out that all 7 indoor courts were being played. Quite the crew! I played with 3 very patient women and dare I say I held my own! I lost track, but I won most of my service games and only sent the ball sailing out bounds or directly into the net a handful of times. In tennis terms, I’d put my winners ahead of my unforced errors for sure.
I returned home to do approximately 218 puzzles and 412 art projects with the girls. They were in desperate need of getting out of the house. I think their hair was last brushed 2 days ago making me feel like a GREAT mom (brushed it today, though!). We tried to run them up and down the block, but that resulted in a few tumbles on ice and plenty of tears. So, we piled in the car and drove to the beach. That picture…so beautiful! I can honestly say that I should spend more time at the beach in the cooler months. Stunning!
Then the girls and I made dinner. Shea has been eating absolutely, positively nothing as of late and so I planned to make dinner into a little activity. While my kids aren’t new to time in the kitchen, they don’t seek it out as they did when they were younger. We turned the preparation into an event, smelling and tasting most of the ingredients. It went REALLY well (we made Instant Pot Kung Pao Chicken for those curious minds). I wanted to see if I could show them that they actually LIKE everything that we prepared, even if the end result is a fairly unpleasant-looking heap of chicken in a gooey sauce. My efforts paid off and Piper cleared her plate and Shea ate at least SOMETHING. The girl is surviving on milk and oxygen alone these days, so I was pleased.
One meal they tend to widely accept different versions of is chili. They especially loved this 6th and final chili contest entry. Why? Probably the andouille sausage and corn. Most unique, I must say! One of my closest hockey buds submitted this recipe and I’ve been told he’s stalking the blog on the daily, anxiously awaiting his chili’s debut appearance.
Well, Dave, here you go! While we did scale back on the cayenne and habaneros to accommodate the littles in this residence (changes noted below), we thoroughly enjoyed your chili recipe! A definite contender in the chili contest and definite bragging rights for a killer original chili recipe!
Spicy meat and bean chili with a pepper over chili powder flavor. The sweet corn tames the heat for a great blend of flavor and texture.
- 2 tsp olive oil
- 1 lb andouille/cajun sausage, sliced into rounds
- 1 lb 90% lean ground beef
- 1 onion, diced
- 5 cloves garlic, minced
- 1 jalapeno, seeds and membrane removed, minced
- 3 habenero peppers, 1 minced, 2 with tops cut off*
- 3 (15 oz) cans beans, drained and rinsed**
- 1 (28 oz) can petite diced tomatoes
- 46 oz tomato juice
- 1 Tbsp cayenne pepper***
- 1 (15 oz) can corn, drained
- Heat oil in a large pot over medium-high heat. Once hot, add sausage and brown on both sides; about 5 minutes. Remove to a plate and return pot to stove top.
- Add the ground beef and cook, breaking up with a wooden spoon into crumbles and until no longer pink. Add the onion, garlic, jalapeno, and habenero. Cook for 3-4 minutes or until onion is softened.
- Add beans, tomatoes, tomato juice, cayenne, and corn; stir and bring to a gentle boil. Add back in the sausage and reduce heat to low.
- Simmer for 1 hour. Remove whole habeneros before serving (if using). Serve hot.
*I used 1 habenero only
**beans of your choosing - I used chili beans, kidney beans, and black beans
***reduced to 1 teaspoon
Recipe created and submitted by Chappel
Nutrition Information:Yield: 10 Serving Size: scant 2 cups
Amount Per Serving: Calories: 378Total Fat: 12.8gCholesterol: 65mgSodium: 973mgCarbohydrates: 35.1gFiber: 9.8gSugar: 8.6gProtein: 30.1g
Want more chili in your life? Check out these favorites!
- 2015 Winner: Liz’s Chili
- 2019 Winner: Vegan Red Chili
- 2010 Winner: Turkey and Black Bean Chili
- 2016 Winner: Short Rib Boeuf Bourguignon Chili
- 2018 Winner: Beef, Chorizo, and Bean Taco Chili