weeknight chili supper



since the air is cool and the leaves are falling, it is the perfect time for chili. this recipe is quick and delicious. i fell love with the idea of making my own pickled jalapenos. this method was simple and fun! classic corn muffins are a great addition to the meal, rather than pasta. you can always add cheese or peppers to this recipe to jazz it up, or keep it simple like i did!

serves 4

2 tablespoons olive oil

3 cloves of garlic minced

1 white onion chopped

1 large green pepper chopped

2 teaspoons chili powder

1 teaspoon crushed red pepper

1 teaspoon cumin

salt and pepper to taste

2 cans pinto beans

1 can diced tomatoes

1 can tomato sauce

shredded cheddar

sour cream

saute onions, green pepper, and garlic in olive oil until translucent

add beans, tomatoes and tomato sauce

add spices

simmer for 30 minutes

garnish with cheddar, sour cream, and jalapenos


chili supper

 

pickled jalapenos

20 jalapenos

2 cups water

2 cups white vinegar

4 garlic cloves minced

4 teaspoons kosher salt

2 teaspoons sugar

slice jalapenos

in a large pan simmer water, vinegar, salt, sugar and garlic for 5 minutes

remove from heat and add peppers

let cool to room temperature

place pepper slices in a weck canning jar, ladling the brine over them

seal container and refrigerate

 

pickled jalapenos

simple corn muffins

1 cup cornmeal

1 cup all purpose flour

⅓ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 egg

1 cup milk

¼ cup vegetable oil

combine all ingredient and mix thoroughly

spoon mixture into 12 muffin cups

cook at 375 degrees for 20 minutes

serve warm with butter

 

simple corn muffins

Cheers! - lh

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