mille’s chili {recipe}

Day 8: I’m thankful for good food.

* * *

Lunch

After church we ate at one of our favorite restaurants in NWA – Rolando’s. It’s located in downtown Rogers underground, so very easy to miss. The “nuevo latino” cuisine is unlike any in the area. To start, always always get the Queso Flamido. I literally drool just thinking about it. You have to eat it quick because it gets hard fast, but it is DEELISH. My entree of choice is the Pollo Bohemio and husband’s is the Taquitos. If you go, I’d love to hear what you get and what you think. Or invite us to come along, we’re always down for some Rolando’s.

Dinner 

It’s finally time to break out my go-to fall meal. Here’s my recipe for easy, delicious, down-home, no frou-frou chili.

2 lb. lean turkey meat

12 oz. can dark kidney beans

12 oz. can light kidney beans

(or substitute one can for black beans)

2 12oz. cans diced garlic tomatoes

2 8oz. cans tomato sauce

2 tbs. chili powder

1 tbs. cumin

dash of cinnamon

S&P to taste

*

1. Brown the meat in a non-stick skillet.

2. Drain and rinse kidney beans.

3. Pour everything into crockpot.

4. Set on low all day or on high for a few hours.

5. Serve with shredded cheese and ritz crackers.

* * *

What’s your fall comfort food?