Finally Fall Chili

pumpkins

It’s finally fall!

We’ve been waiting through the hottest summer of our lives for the cooler temperatures to finally get here. We had to wait until October for all that, but at least my favorite month hasn’t disappointed yet.

pumpkins2

While it seems like everyone else marks the changing of the seasons with a pumpkin spice latte, that’s just not quite my style. (Selim isn’t a pumpkin spice latte guy either, but he is on his second tin of Trader Joe’s Pumpkin Spice coffee of the month, just sayin’…) I do, however, require pumpkin carving and some chili to confirm the season change.

We had a great night of hanging out with our friends, pumpkin carving, and this perfect-for-fall chili. Please be impressed by our amazing pumpkin carving skills in addition to this slightly spicy, hearty chili.

chili2

Finally Fall Chili

Ingredients: 
  • 3 strips of bacon
  • 1 large onion, diced
  • 8 cloves of garlic, minced
  • 1 lb lean ground beef
  • 1 tbsp fish sauce
  • 1 orange bell pepper, finely diced
  • 3 small ears of corn
  • 1 can (14oz) red kidney beans
  • 1 can (14oz) white kidney beans
  • 1 can (14oz) black beans
  • 1 can (14oz) diced tomatoes
  • 1 large can (28oz) crushed tomatoes
  • 2 tsp smoked paprika
  • 2 tsp “regular” paprika
  • 2 tsp coriander
  • 1/2 tsp cumin
  • 2 bay leaves
  • 2 tsp chili powder
  • 2 tsp chipotle powder
  • 1/2 tsp rosemary
  • 1/2 tsp cinnamon
  • Fresh-ground black pepper

chili

Instructions: 
  1. Slice the strips of bacon into very small lardons. Add to large pot, topped with 3 turns of black pepper, and cook over medium heat until the fat is released, ~ 5 minutes.
  2. Now add the diced onion. Cover the pot with its lid and sweat the onions for another ~5 minutes.
  3. Add the garlic, fish sauce, and beef. Stir occasionally, breaking up the ground beef. Continue cooking over medium heat until beef as browned.
  4. Now add all of the rest of the ingredients (vegetables, beans, herbs, & spices). Stir to combine well.
  5. Bring the pot to a simmer. Simmer for just 5 minutes and then turn heat down to low. Cover the pot and leave alone for an hour, or as long as you can! (We let ours go for 6+ hours.)

chili3

Serves 8-12.
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