One of my favorite seasons is fall. That hasn’t always been the case. However, when my husband and I first started dating, I quickly learned that he enthusiastically waits all year for fall (and Christmas as well), and his passion quickly converted me to a fall-lover. It might be that first bite into the crisp, tart Granny Smith while navigating between neat rows of an apple orchard set against the backdrop of a valley of auburns and golds, crimsons and ochres. It might be the steaming mug of hot cocoa embraced by cool fingers, warming the body as much as a loved one sharing a quilt by the fireplace. It could even be the pleasant tinkling of glasses and laughter ringing through an open window as friends exchange stories and tease each other over apple pie. Whatever form fall takes each year, I’ve always enjoyed it. One of life’s great joys is to find mystery and pleasure in even the smallest of things: a friend’s shining smile, the leaves turning colors, a warm touch, a nostalgia-inducing scent. All of these gifts come at no cost, yet they are indeed gifts, and we must learn to appreciate them.
So, it was with great excitement that I joined my husband in anticipating fall, looking for small ways to appreciate the gifts we were given with the season. We made apple pie and watched scary movies and went for walks around our village on crisp evenings. To compliment all of the activities we had planned, I looked up some comfort food recipes, and I would like to share a few here that are perfect for tailgating. In fact, I made the chili for my husband, my dad, and their friends when they all went to a college football game at West Point. It got rave reviews and was counted as the “best chili” they ever had. It’s so easy to make; I just put it in the slow cooker the night before, let it cook all night, and then transport it in a large bowl in a thermal bag to hold in the warmth. Don’t forget the plastic spoons, styrofoam bowls, and napkins!
Debdoozie's Blue Ribbon Chili*
- 1 pound ground beef
- 1 pound Johnsonville® ground sausage
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1 (14oz) jar tomato sauce
- 1 (8 ounce) jar chunky medium salsa
- 4 tablespoons chili seasoning mix*
- 1/4 teaspoon cinnamon
- 1/2 tablespoon dark brown sugar
- 1 (10oz) can diced tomatoes w/ diced jalapeños
- 1 (15oz) can of whole kernel corn, drained
- 1 (15 ounce) can light red kidney beans, drained
- 1 (15 ounce) can dark red kidney beans, drained
- 1 cup crumbled, cooked bacon
- 1 (8oz) package shredded cheddar cheese (optional)
- 1 pint sour cream (optional)
- In a large saucepan over medium heat, combine the ground beef, sausage, minced garlic, and onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired and spoon into slow cooker.
- Add the rest of the ingredients (except cheese and sour cream). Mix well and heat on low for 3-10 hours.
- Top with cheddar cheese and sour cream and serve with cornbread.
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.
Products received from advertiser are only used for experienced-based reviews on Trickle of Consciousness. The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.
I just had to share this chicken recipe, because it was good enough to become a new favorite in our house. Tender chicken breast pieces are slowly cooked in a flavorful, creamy sauce with a mild kick of spice and served with warm flour tortillas. I saved the leftover sauce to dip bread in for a quick midday snack. I am already looking forward to making this again. Here’s the recipe…
Slow Cooked Chipotle Chicken*
- 2 pounds boneless, skinless chicken breasts, trimmed
- 3 tablespoons Mazola® Corn Oil
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 2 canned chipotle peppers in adobo sauce
- 1/2 cup warm water
- 1 tablespoon chicken-flavored bouillon powder
- 1 cup sour cream
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.
*Recipe found at Allrecipes.
My Review: We eat a lot of chicken, but this is in our top 5 favorite main dish chicken recipes! The flavors in the sauce were perfect (creamy with a little kick…). The recipe involves little prep work, so it’s great for a yummy weeknight dinner. I served this with warm flour tortillas, but it would also be great over mashed potatoes or rice.
The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.