How's the weather? Pretty Chili.

There are certain weather conditions that we associate with food. For example, in the summer it's all about the fresh fruit and salads to keep you cool. But what about when mother nature has a cold? That's when we turn to our heavy pots and go back to our roots: Chili. Who doesn't have a memory of their mother making chili on a mild winter day. Perhaps dad was having the guys over for football or my brother invited his always hungry friends over. Regardless the occasion, it is the ultimate comfort food to warm your heart and fill your stomach. My chili combines some unique ingredients that put this dish over the top. Bon appetit!

You'll need:

2-1/2 lbs. ground chuck, as lean as possible
1 lb. ground pork
1 cup finely chopped red onion
4 garlic cloves, grated
8 oz. tomato sauce, I used Hunts
1 cup water
1 bottle beer, any non flavored beer will do
3 Tbsp chili powder
2 Tbsp instant beef bouillon (or 6 cubes)
2 Tbsp ground cumin
2 tsp paprika
2 tsp fresh chopped oregano
2 tsp sugar
1/2 tsp ground coriander
1 tsp hot sauce
1 tsp unsweetened cocoa powder
1 tsp ground instant coffee
1 tsp cornmeal
1 tsp flour
1 tsp warm water

In a large pot, brown half of the meat until cooked through, then drain and set aside. Brown the other half as well, but this time keep 4 Tbsp of grease in pan, as well as meat. Add garlic and onions and saute until tender. Add rest of reserved meat and tomato sauce, beer, water, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, coffee, cocoa and hot sauce. Bring to a boil, then cover, reduce to simmer and simmer 3 hours.

In a small bowl, mix together flour and cornmeal, then slowly add water while mixing. Stir into chili, recover and cook an additional 30 mins.

  These are corn muffins I made to serve with my chili, and topped it off with sour cream and shredded cheddar cheese.

Hello, Pumpkin!

Fall. Who doesn't love fall? If you live up north, it's when the leaves all turn to amber, gold and copper and the crisp, cold breeze is in the air. And if you live down south, it's when that 80 degree "cold front" comes through and you can actually enjoy the outdoors instead of avoiding them.  I am a pumpkin lover. Pumpkin muffins, cookies, risotto, soup.. you name it, I'll eat it. So it's no surprise that there I was, in Publix on October 1st, asking for canned pumpkin. You may think canned pumpkin seems like a shortcut, but that's because it is!! Who needs to get all goopey and messy when all you need is a can opener and a spoon. Now that is easy!! Here's my simple and delicious way to make old fashioned pumpkin bread. And for my chocolate lovers out there, you can throw in a bag of jumbo semi sweet chocolate chips!

1-15 oz can pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cups water
3 cups granulated sugar
3-1/2 cups all purpose flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp fresh ground cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat your oven to 350 degrees. Spray 3 small loaf pans with non stick cooking spray. The disposable pans are cheap, durable and leave you with no clean up!

In a large bowl mix together the eggs, pumpkin, oil, water and sugar until combined. In a smaller separate bowl, mix flour, baking soda, salt and all 4 spices, and slowly add this to the wet pumpkin mixture. Stir until combined, but don't over mix! Pour into pans and bake for 50 minutes, or until a toothpick comes out clean.

What to do with 50 minutes?

Pop open a brewski and enjoy the home-made fall air freshener that is baking in your oven.