Fall is Here time to Cook Chili
The brisk feel of fall is in the air. The sky is bright blue. Fall does not officially arrive for couple more days. To me it feels like it is already here. I hope to get my fall wreath on my front door today. I can’t say fall is my favorite season. I am not sure I have a favorite season. I am just thankful for each new season that comes. I am thankful to see another season come and to be allowed to breath and spend time with my precious family. I guess summer may be my least favorite. It gets too hot to be outside. Even with the heat I enjoy being out grilling with friends and family. Fall is an awesome time to get out for a walk. When my boys were little we always took a fall hike picking up the prettiest colored leaves we could find. We would bring them home and press them in a book then make pictures with them. Don’t miss the beauty of fall. Get out and enjoy.
When the cool air moves in, my mind always turns to cool weather foods. Chicken stew, turnip greens, baked apples, vegetable soup, and chili always brings a hint of fall to your kitchen.
As I was sitting on the back porch having breakfast this morning I could tell the seasons was changing. The brisk air made me think of cooking chili. I think that will be dinner tonight. I am adding Mexican cornbread for a complete meal.
Since I am on my weigh down journey I am going to limit myself to one small square of cornbread. I am going to get the leanest ground beef I can find. In the recipe I will tell how I am going to make it with a lower calorie count and less fat.
Weigh Down Chili
1 1/2 lbs Lean Ground Beef
1 Med onion chopped
1 small fresh jalapeno pepper chopped
1 16 oz container tomatoes chopped
1 cup of vegetable juice
1 clove garlic
3 Tablespoon chili powder
Brown the ground beef, onion, jalapeno pepper and garlic. When a small amount of grease has formed remove mixture from heat and drain. Cook until thoroughly cooked. Drain again. Rinse the meat mixture with hot water to remove any excess fat that might be left. Put meat mixture into stew pot. Add juice, tomatoes, chili powder, salt and pepper. Add water to reach desired thickness. Allow to cook on low heat for 2-3 hours. Serve with low fat cheese, fresh onion and cornbread.
3 eggs beaten
1/4 cup cooking oil
3 pickled jalapenos finely chopped
1 large onion
2 teaspoons xylitol sweetener or sugar
1 1/4 Cups grated low fat cheddar cheese
2 1/2 cups low fat butter milk
1 small can cream style corn
3 cups self rising corn meal
Preheat oven to 450 degrees. Mix all ingredients together. I use a iron skillet to cook my bread in. Put 1 Tablespoon olive oil in skillet, allow to get hot. Sprinkle 1/2 tsp cornmeal into hot oil. Allow to cook until cornmeal begins to brown and smoke. ( Be very careful doing this step and never leave unattended.) Turn heat off. Pour mixture into skillet. This step will make a nice golden crust on your bread. Cook at 450 for 20-25 minutes. Watch carefully, Bread is done when golden brown.
*This recipe makes a large amount of bread. Cornbread can be stored in refrigerator for 5 days.
I hope you enjoy these two recipes. Have an awesome Fall. Enjoy your family, enjoy your friends, enjoy nature around you and most of all ENJOY LIFE.Please share: