Sep 27, 2013

WEEKEND MEALS {OUR FAVORITE SIMPLE CHILI}



The last few mornings have been a bit chilly (no pun intended). And I absolutely love the crisp air.. Pulling down the sweaters and scarves, and a reason to eat and drink something toasty and warm. Perfect for weekends - after ballet, for the football game on tv, after church..

I bought a brand new box of Earl Grey teas and made this chili to ring in Fall earlier this week. LOVE making chili because all of the ingredients are usually in the cupboards and fridge. I stock diced tomatoes and beans (and chicken broth) for when I need to throw together a last minute meal and with those ingredients something pretty tasty usually comes about...

I wanted to share our favorite chili recipe. I'm sure you have one of your own. This one is pretty brothy instead of creamy (although a dollop of sour cream usually takes care of that)! I've been considering adding in some tomato paste to make it more tomato-ey)



This little person will eat anything as long as it includes a grilled cheese sandwich (so will I for that matter:-). Yes she is drinking out of a low ball (old fashioned cocktail) glass.. Its what happens when I ask H to make her something to drink. Thats water and not spirits...

So YES, the recipe:
INGREDIENTS
  • 16 oz uncooked mild Italian Chicken Sausage casing removed
  • 1 can red beans
  • 1 can black beans
  • 1 cup frozen corn
  • 2 cups diced red potoatoes
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 large white onion, finely chopped
  • 1 large clove garlic, smashed and peeled
  • 3 cups lower-salt chicken broth
  • 1 can diced tomatoes, puréed (include the juice)
  • 2 Tbs. brown sugar
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three.
  • sour cream and shredded cheese for garnish.
DIRECTIONS
In a large pot, heat the oil and butter over medium-low heat until the butter melts. Sautee the chicken, onion, and garlic breaking up the meat into smaller pieces with a wooden spoon until its no longer pink, and is starting to brown, about 8 minutes.  
Add the broth, tomatoes, sugar, bay leaves, beans, brown sugar, tomatoes, corn and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the mixture is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 1 hour.
Discard the bay leaf.  Season to taste with salt and pepper... Serve warm, garnished with the herbs or dolloped with shredded cheese and sour cream.

Some of our other favorite dishes to make during this time of here are this yummy similar tortilla soupoh and this chocolate chip banana bread is so easy and gets me in trouble every time.

What are you making this weekend?

xx,
Bunnie


4 comments:

Carla said...

I have never made chili before but I definitely want to give it a try. And I'd pretty much eat anything with cheese in, on it, around it, etc. LOL!

Tanesha Woods said...

Oh yummers!! I will have to try this recipe!! Only I had to cook this weekend were mexican cornbread muffins for our big family Sunday dinner! I love fall foods!

bunnie hilliard said...

me too!! yes - you have to try it.. warm yummy goodness. I always use turkey, but if you eat beef, i'm sure that would be just as tasty! let me know how it turns out!

bunnie hilliard said...

i saw your mexican cornbread on IG! Will have to try that. I love any kind of bread:-(

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