everyday inspiration

Posts tagged “chili

it’s fall y’all. [my favorite cozy recipes]

K + TC – this post is dedicated to you,
my favorite couple who tries all my recipes! 

Okay it’s fall, ya’ll. Officially fall in the books, and officially fall in the weather. Isn’t it crazy how that happens? 90+ degrees one day, then 57 on the first day of fall?! Someone up there knew us Arkansans were ready for some PSL weather. And yes, I did have my first PSL on that glorious fall morning.

This week I’m preparing for my 3rd Annual Fall Party next weekend. It’s been one of my favorite things to look forward to the last 3 years, and I’ve heard similar sentiment from friends. How could you not love a party celebrating the arrival of a new season with chunky sweaters, wine, cheese and all things pumpkin???

One of the best things about fall weather is FOOD. I have several recipes that only make their resurgence when the air turns crisp again. I’ve shared a few on the blog before, but here’s a roundup:

Italian Sausage Tortellini Soup – this is one of my all-time favorite recipes, and can’t wait to make it soon
Pumpkin Fettuccine
Bourbon Apple Cake
One-Pan Enchilada Pasta

Now, a new one to share – one of the staples in the Alderman household this time of year – CHILI.
Everyone has their own chili recipe, which I love, because there are so many ways you can change it to fit your tastes. This one I’ve honed over the years and it’s perfect for us. I made my first batch Friday night and already thinking about making it again.

M I L L E ‘ S   C H I L I 

Ingredients
1.25 lb ground turkey
2 cans beans – I prefer black beans + light red kidney beans
2 8oz. cans tomato sauce
15 oz. can stewed tomatoes
15 oz. can diced tomatoes
2 4 oz. cans diced green chilies
2 tbs. chili powder
2 tbs. cumin
dash of cinnamon!

Directions
Cook the ground turkey.
Drain and rinse the beans.
Combine all ingredients in crockpot on low for 6 hours.
Our preference: Serve with sharp cheddar cheese and jalapeños!

 

Let me know what your favorite fall recipes are, and if you try any of mine!
xo xo


fall recipes: pumpkin bread + chili

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This weekend weather has been wonderful. Friday evening was grey, drizzly and cold (seriously, COLD). Saturday was nice and chilly. Today is sunny, blue skies and perfect. Unfortunately husband woke up very sick this morning and my allergies have taken hold of my head, but I’m trying to enjoy the beautiful weather as best as I can.

With this weather, two of my favorite foods are now officially in season – pumpkin bread and chili. Of course you can eat both year-round, but it’s just not nearly the same as filling the house with the aroma of pumpkin bread in the oven or eating a big bowl of hot chili when it’s cool and crisp outside.

I’ve been dying to make some pumpkin bread and chili lately and decided today was the day. Sundays are the best baking days.

You can find my famous chili recipe here. I’ll be putting ours in the crockpot soon so it will be just right for tonight.

Below is a pumpkin bread recipe I found on Pinterest from Love Grows Wild. It’s exactly as she promises – moist, sweet and bakes up beautifully.

 P U M P K I N  B R E A D

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Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking powder
  • 6 tablespoons unsalted butter, softened
  • 1½ cups brown sugar
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • ⅓ cup milk

Instructions

  1. Preheat oven to 350°F. Spray a 9″ x 5″ loaf pan with cooking spray and line bottom of pan with wax paper. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
  2. In a large bowl, beat the butter until creamy. Add the brown sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the almond milk. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the almond milk mixture.
  3. Spread the batter into an even layer in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the plan for 10 minutes, then turn out onto a rack.

xo xo
You might also enjoy: Pumpkin Cheesecake, PB&J Bars


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?