It’s nearing the end of September in good ole Central Florida and its as if Summer never left. Temps are still hovering around 90 degrees, hot and humid air is all around and afternoon showers are still to be expected.
However.. Seasonal pumpkin flavors are popping up on my favorite grocery store shelves. Football is taking over the weekends. And TV is fresh again with brand new shows. Fall is starting to sneak in and I can’t help but get in that spirit.
I always forget how much I love Fall until all the great things about it start popping back into my life. Hearty soups and chili being high on that list.
For the past week, I’ve had the biggest craving for Chili. This morning I decided to say screw the hot weather and go ahead and make my first pot of chili for the season. Thanks to your comments and tweets I had plenty of delicious recipes to choose from.
I slightly altered the recipe to my satisfaction.
My first big change was instead of using pumpkin, I incorporated fresh baked Acorn Squash.
So I guess I can call it Acorn Squash Chili instead?
Other changes included:
- Addition of Cumin, Pumpkin Spice, Red Pepper Flakes and Garlic Salt to the seasonings
- Beer instead of Water
- Pre-cooked brown rice instead of Bulgar
Besides those changes I pretty much followed the simple recipe.
I topped my serving with some Plain Oikos and Crumbled Feta Cheese – the only cheese I had.
It’s a sin to have chili with out corn bread!
I went with simple for this one and used the recipe off the back of this bag of ground cornmeal.
Fresh baked homemade corn bread. There is nothing better.
I definitely had more corn bread then what you see on the tiny plate. 😉
I now have plenty of chili left overs to satisfy my cravings for a while.
This afternoon I had a serving of Pecan Love Bites between meetings.
For once in my life I have no desire for any dessert tonight. Who am I?
Instead I’m going to enjoy my ice tea and get some sleep.
Sweet Dreams Everyone!