Is autumn in NC. When you first notice that slight chill in the air and it just FEELS like football season and campfires and the fact you can wear a sweatshirt if you want but it’s not quite yet a necessity.
Weather like this made me take the long route back from my parents’ house to Blacksburg up 8 through Floyd, VA. Driving with the windows down through fields (well technically not through fields more like along side them) and curving up through the mountains always gave me this feeling of excitement that’s hard to perfectly explain. All I know is weather like this is one of the reasons I’m confident we have a Creator.
One of the BIGGEST reasons I love fall is because it means it’s finally time to start making chili again! This chili got the official seal of approval from all of my college roommates – 6 of us in one house meant one big pot of chili. (That poor house never knew what hit it. I never would have guessed we’d need flood insurance?)
I will be waking up in less than 8 hours to get a pot of this on the stove so we can eat it while watching the Hokies kick the Broncos all the way back to Idaho tomorrow night.
makes: A lot
1 package Italian sausage (or chorizo if you can find it) skins removed and broken into chunks
1 lb flank steak or top round steak or whatever’s on sale diced
1 package bacon diced
1 large onion diced
4 cloves of garlic minced
1 green pepper diced
1 jalepeno (you can use 1/2 or omit it altogether if you want. Wuss) minced
2 cans red kidney beans
2 cans black beans
1 can great northern beans
1 large can tomato sauce
4 cans rotel tomatoes (or normal diced)
1 chipotle pepper from can minced (you can find these in the international section. Fancy huh?)
1 beer (cheap is fine)
4 tbs chili powder
2 tbs cumin
1 tbs dried oregano
1 tbs dried thyme
1 tbs dried basil
2 tbs salt
1 tbs black pepper
1 tbs cocoa powder
Brown the bacon in large pot and remove. Add the steak and brown all over and remove. Same deal with the sausage. Now add the onions, garlic, peppers and all the spices and saute for 4-5 minutes. Should be smelling pretty good right now. Add the beer, tomato sauce, diced tomatoes and beans along with the chipotle pepper. Add back in the meat and let cook for as long as you can stand it. Ideally 3+ hours. Serve with sour cream, cornbread, possibly rice, cheese grits would be delish, whatever.
Enjoy the weather.