Is it Chili Season Yet?

As October approached, I found myself getting all excited. Autumn! Do you know where Hubby and I were on October 1? Working on our tans while lounging around the pool. It was another hundred degree day yet again!

I plan my meals well in advance. I had two different soups on the menu for early October. I can get fairly stubborn when it comes to making plans. I’ve got soup on the menu and darn it that’s what I’m making! So you can see the reason behind the query – is it Chili Season yet? While I’ve made chili in the summer for camp-out style dining, let’s face it those crisp fall nights are made for Chili. Come winter, it’s all about stews.

Looking at the forecast ahead, today’s high is going to be 90. Tomorrow it’s 78. It won’t get below 70 until the end of October. Really? I want my sweater weather already!!! And no, I’m not complaining about global warming. The planet warms. The planet cools. There are wet years and dry years. Cycles. I’m just tired of the beautiful weather cycle.

So today I’ll be dressed in short-shorts, Tank Top and no shoes while I curl up on the sofa with a big bowl of chili. It’s been on the menu forever, darn it and that’s what we’re having.

Enjoy!

Quick Two Meat Chili
1/2 large Yellow Onion, divided
1 Jalapeño Pepper
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons New Mexican Red Chili Powder
1-1/2 teaspoons Cumin
1/2 teaspoon Salt
1 (16 oz) can diced Tomatoes
2 (19 oz) cans Kidney Beans, undrained
1/2 cup Sour Cream
1/2 cup Mild Cheddar Cheese

Cut onion from tip to root. Reserve half for another purpose. Peel and cut remaining half in half again. Finely dice half, roughly chop remaining half for a garnish at the end. Stem and finely dice the jalapeño pepper.

In a cast iron skillet, cook meats together until just cooked through, abut 8 minutes. Drain well. Place meat into a 3 or 4 quart saucepan. Add the finely diced onions and jalapeño, cook 5 minutes longer to bring out the flavors. Season with Chili Powder, Cumin and salt. Mix well.

Add the diced tomatoes with juices, and kidney beans with liquid. Heat to a boil over medium-high heat. Lower too a simmer and let cook for about 20 minutes for the flavors to fully come together.

When ready ladle chili into bowl. Garnish with a dollop of sour cream, a scattering of onions and shredded cheese as desired.

Jiffy Quick Sweet Cornbread
1 (8 oz) box Jiffy Corn Muffin Mix
1/3 cup Milk
1 large Egg
1/2 cup Sour Cream
1/4 cu Vegetable Ol
3 tablespoons Sugar

Heat oven to 400-degrees. Prepare an 8-inch square baking pan with non-stick cooking spray. Set aside.

In a large bowl, combine muffin mix, milk, eggs, sour cream, oil and sugar. Stir by hand until well combined but not over-mixed. Batter may appear slightly lumpy.

Pour batter into the prepared pan and bake for approximately 25 minutes or until a tester inserted into the center of the cornbread comes out clean.

Remove from oven, allow to cool slightly. Serve warm with sweet butter and a kiss of honey.

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Open our hearts, O Lord,
to listen to the words of Your Son.