Remember my pumpkin chili? Well I took the leftovers and made it into a baked pasta dish. I love chili and all but having the same thing meal after meal can get boring and monotonous. This is before I learned about freezing chili. I’ll have to try that the next time I make a big pot. You can make this with any chili recipe, even canned ones.
Hi everyone! Sorry for the lack of posts. I’ve been battling a head cold and have been slow on writing my posts and comments. I hope everyone had a great weekend! Chris and I had a busy one. We went up to Healdsburg Saturday to pick-up our wine shipment and had lunch. It was an all day affair. The drive took longer than both activities combined. Then on Sunday, we hosted brunch at our place. It was a busy weekend and on Sunday evening, I started feeling some sinus congestion and fatigue. I’ve been catching Z’s here and there on the couch and every time I awoke, I felt even more tired and my head felt foggy and dizzy. It was not a good feeling.
In my last post, I mentioned a chili we had with our cornbread. Well, here it is! 🙂
I love this chili! It’s a nice switch up from your beef chili. I always like to include sausages or ham steak (plus bone for flavor) in my pot of chili. I find it gives it texture than just plain old ground meat. Leftovers are fabulous in nachos or chili macs. I used mine for nachos. Sorry! Didn’t get a chance to photograph it. Chris got too hungry and couldn’t wait. 😉
I came across this recipe on the back of my chili bottle. It was a fairly easy recipe to make and with so little ingredients so I made it over the weekend. Although I’m not a fan of processed cheese, this was quite tasty. My family came by and we all snacked on this dip. My nephew LOVED it! He’s a cheese lover so what’s not to like? This dip is perfect for those casual impromptu entertaining and great for when you’re watching a game. Bust open a bottle of beer and it’s all good!
Howdy folks! It’s not too late to enter the giveaway for the $50 gift card from Sur la Table!
Last week was a chilly week, so I made a pot of chili. Hee hee… get it? 😀 Incidentally, this was also the chili I was going to make for our Super Bowl shindig that never happened (*grumble* damn Chris’ flu!). If you are not a fan of chili (I know —shocking isn’t it, but who doesn’t like chili? Kimi and Nelson, that’s who!), this chili will change your mind. You can omit the beans or go easy on the jalapeno pepper but whatever you do, the corn is a must! It gives it such great texture and color! So the next time you are in the mood for a pot of chili, give this recipe a try.
A couple of nights ago, I had turned the left over chili into a nacho plate and it was surprisingly good! Based on that statement, it’s obvious I don’t make nachos at home all that often. I think this is a great way to use up any kind of homemade chili. You can also use your favorite canned chili but I prefer mine freshly made. I did a combo of pepper jack and shredded cheddar. I think it gives it a nice color contrast. I also used my pickled jalapeno peppers for this —it was fantastic!
Every so often, I do enjoy a nice pot of chili. I usually make it early in the week so I have a go-to meal whenever I feel too lazy to cook. I prefer a chili with multiple kinds of meat —it gives it a nice texture, in my opinion. What do you put in your chili?