C is for Chili

This week I made a pot of chili and took it along with me to my best friend's new house.  Nicci just moved into a townhouse that needed some painting done, so a group of girls got together for dinner and an evening of taping, edging, and rolling.  I put together a salad with apple pieces, candied pecans, and blue cheese with a ginger pear dressing and served bowls of chili with the usual toppings.  It was delicious, but spicier than usual because I had used a packet of spicy taco seasoning.  The sour cream wasn't optional this time!  The good news is that we were able to get a lot of work done on the bedrooms, living room, and dining room, so Nicci and her roommate Eri will be able to thoroughly enjoy their new space really soon.  I can't wait to see the finished product, ladies.  

  
Chili is a regular food around our house during the winter because Peter and I both love it.  It's a guaranteed hit when we have folks over for football games or we need a low maintenance meal for entertaining.  It's one dish I love to take in a packed lunch to school because it reheats nicely and fills me up.  Sometimes I just don't have time to pack a sandwich, a fruit, carrot sticks, a bag of chips, etc.  It's a quick bag lunch for busy weekdays.  
If you're wondering what makes my chili special, I'll have to say that I especially love the combination of beef and pork.  The spicy sausage gives it a great zing.  I believe the beer, brown sugar, and nutmeg give it a hint of sweetness that balances nicely with the spiciness.  I love to use a packet of chili seasoning because it's just so simple, but I've also made this chili before with a packet of taco seasoning and that ends up having a great flavor as well.  Dig around in your pantry and see if you have some beans, tomatoes, and a packet of seasoning and see what you can do!  

Rachel's Chili 

1 lb. ground beef
1 lb. Jimmy Dean hot sausage
2-3 white onions, diced
1 can dark red kidney beans
1 can light red kidney beans
1 can canellini beans
1 can white sweet corn
2 cans diced tomatoes with green chilies
1 large can chili seasoned diced tomatoes
3 Tbsp. brown sugar
1 can light beer (Coors, Bud, Miller, etc.)
1 Tbsp. diced Jalapeno peppers
1 tsp. diced garlic
1 tsp. oregano
1 tsp. red pepper flakes (optional)
1/2 tsp. nutmeg
1 packet chili seasoning OR 1 packet taco seasoning

Brown the ground beef and sausage together.  Drain grease and set meat aside.  Saute the diced onions in the same frying pan with a little bit of oil.   Drain the juice from the kidney beans, corn, and diced tomatoes.  Rinse the beans in a colander.  In a large pot, combine the meat, onions, beans, tomato, and corn.  Add the garlic and jalapenos.  Pour in the can of beer and add the brown sugar and seasoning.  It's a little spicy without red pepper, but if your crowd likes it hot, then add 1 tsp. red pepper.  Stir and bring to a boil for about 10 minutes.  Turn heat to low and let the chili simmer for as long as possible (2-3 hours at least).  It's honestly better the second day or if you put this in a crock pot on a weekend morning and then have it for dinner.  


Serve with shredded white cheddar, corn chips, green onion, or sour cream.  
If you have time and want REALLY happy dinner guests, make some jalapeno corn muffins!

B is for Butternut Squash Sauce

For Christmas, my mother-in-law gave me an awesome jar of butternut squash pasta sauce that she picked up at Trader Joe's.  It came with our Le Creuset Dutch oven (yay!!!) and an oversized spatula I've come to love.  Peter and I devoured the sauce with cheese ravioli and a green salad and I loved the spicy kick that made it so memorable.  Since we don't have a Trader Joe's, I decided to create my own squashy pasta sauce and if I can say so myself, it was a success!  We enjoyed it for dinner and again for several packed lunches.  It thickens up a lot after the first day, so you might want to thin it with some chicken stock if you're planning to reserve it.

Spicy Butternut Squash Pasta Sauce

from Rachel  

1 butternut squash, sliced in 1/2 lengthwise

1 onion, quartered

1 red pepper, cut in quarters and deseeded

2 tsp. red pepper flakes

1 Tbsp. minced garlic

2 c. chicken stock

4 Tbsp. butter

salt & pepper to taste

Roast the butternut squash in the oven at 350 for 1 hour.  After the squash has cooked for 30 minutes, add a cookie sheet with the onion and pepper to the oven and let it roast for 1/2 an hour.  After the squash has cooled a bit, scoop out the orange flesh with a spoon.  Puree the squash in a food processor and put it into a large pot (I used my Dutch oven).  Puree the onion and red pepper and then mix in with the squash.  Stir the red pepper flakes, garlic, stock, butter, and salt and pepper into the vegetable puree.  I used my stick blender to further smooth out the sauce as it was still a little lumpy, but this part is optional.  Let the sauce simmer on low for about 10 minutes and then serve with cheese ravioli, fettucini, or shells.  I shaved a little asiago cheese on top and served the pasta with a salad.  Enjoy!