I love the fall but I am still a bit sad to see the summer go so I've been trying to make the most of these last few bits of sunny, no jacket required weather.
This past Saturday we checked out the Brooklyn Smorgasburg in Williamsburg. While the different food stands are great the mass of people and the chaos isn't the best possible place to bring a toddler and an infant. Whoops.
Maybe next season you'll get to see a House of J tent there... You never know :P
I might have jumped head first into the fall fare but I was dying to make a chili, so I did.
This isn't for the faint of heart. It's SPICY and delicious.
I started with cubed Chuck roast cut up into little penny size bites(almost 1 lb.) 1 onion and 2 jalapenos, seeded. The more seeds that get in there the hotter it will be.
With enough canola oil to coat a heavy bottom pot, throw them all in on medium high heat until the steak is browned and the veggies are soft.
Add in 1 can of Ro-tel, Diced tomatoes and green chilies. I used original flavor however there are spicier versions of this but this recipe is spicy enough IMHO.
Cook for about 2 minutes until well blended.
Add in 1 tablespoon of white vinegar, chili powder, cayenne, paprika and cumin and 1 28oz can of crushed tomatoes and cook until boiling.
Now its time for the beans, I prefer a combination of pinto and black beans but kidney beans are also a great choice. I recommend draining and rinsing before adding, to avoid that can taste.
Cover and let simmer on medium-low heat for at least 1.5 hours but you can leave this to cook even longer, 3 hours is a great cook time, the longer it cooks the softer the meat and the more blended the flavors.
For an added kick, add in 1/4 teaspoon liquid smoke half way through cooking and be sure to stir frequently.
We also shared a really delicious beer tonight, Samuel Smith's Winter Welcome Ale. It was outrageously smooth and a perfect chili accompaniment. And as the name suggests, summer is truly gone and done, so make a chili and spend the last few days in the park! I know we will.