Hi friends. Sorry I haven't blogged in so long. I like to keep at it until I gain a bit of momentum, my page views are going up, and then I just, suddenly, stop blogging altogether and go dark...for fun? Actually, I'm pretty frustrated with myself, but onward and upward as they say. Let's just get after it shall we? We shall!
I'm throwing myself an easy pitch and sharing my award winning recipe for the best chili you've ever tasted, as opposed to say, sharing my thoughts on disciplining teenagers or something (you'd like that though, wouldn't you?). It is sweet and tangy and meaty and I could seriously eat three bowls in row. Still, how can I claim this is the best tasting chili ever? Because my sister-in-law said so. It must be so! Also, I did win at my church's fall chili cook off a couple years ago with this baby and I've got the gold painted ladle to prove it. Somewhere.
Here is what you will need:
- 2lbs sweet Italian turkey sausage, casing removed
- 1chopped sweet onion
- 3cloves of pressed garlic
- 1 chopped green bell pepper
- 1 finely diced jalapeno pepper
- 1 (15 ounce) can of chili beans
- 1 (28 ounce) can of maple cured bacon baked beans
- 1(14 1/2 ounce) can of petite diced tomatoes
- 1 1⁄2teaspoons chili powder
- 1teaspoon cumin
- 1teaspoon thyme
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2cup of honey
And here is how you are going to put it together:
Start with browning the sausage, chopped onion, garlic and bell pepper in a large sauce pan over medium heat.
Sometimes you can get the sausage simply packaged as ground meat without the casing, if not, just slice the casing with a sharp knife and slide out the sausage.
My eyes are freakishly sensitive to onions and peppers so I wear a pair of onion goggles while I cook. It's very chic, all the sexy chefs are doing it. I tried to take a selfie in them so you could see how fabulous they look on me, but, it just, no.
I need a new manicure. Please ignore my ugly fingers.
My Safeway recently started carrying these peeled garlic cloves and they are my favorite thing ever! I am too lazy to mince garlic so
I always use a press.
And this is a chopped bell pepper. Nice. Now cook that all up until the meat is cooked through, about 8 minutes. I didn't really time it, I'm just guessing about the eight minutes; cook it until there is no pink left.
Now add the beans and tomatoes. If you have a fancy pampered chef can opener you should totally use that. I had one but now it's disappeared and I have to use a regular one from CVS or somewhere. I have a suspicion that my good one went on a Scout camping trip and never came home, but I don't have proof.
Add your spices
Now let all that chili goodness simmer uncovered on low for about 30 minutes. It will smell SO good.
After 30 or so minutes add the honey and cinnamon. I think of these two as the secret ingredients, once they're cooked in people can't put their finger on what makes it taste so special, but you will know. Mwahaha! The best honey is from your own bees, but if the bees are not participating, go for local honey. So yummy!
The last thing to do is enjoy watching your family slurp it up! I don't know why, but seeing my family eat makes me super happy. I'm a feeder. This recipe is perfect for that. I hope you like it.
This week I was motivated to get back in the blogging saddle by my friend, Monica, who just started her own Suh-weet blog where she wrote about doing things we want to do but are scared of at the same time. I often feel that way about putting my writing and weirdo photos out there and her essay was just the nudge/shove I needed. I hope you'll check her out here.
I'm tickled to see a blue and white pot that was once mine holding some gorgeous Peruvian lilies! I'm glad you're making use of it. P.S. The chili sounds great.
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