It's pretty difficult to go wrong with a chili recipe, though I have found the trickiest part is the level of heat you incorporate. You can make chili as mild or spicy as you like, just make sure you're considering all the relevant parties when setting up your ingredients. If your in-laws are visiting and can't handle spicy food without getting wretched heartburn that is going to keep them up all night, perhaps you should skip the minced Habaneros.
I personally like my chili somewhere in the middle, whereas Trent is a little more on the extreme side. I once made a chili that was so spicy, Trent's nose and eyes started leaking like a burst pipe. I asked him if it was spicy and he said, "Not really," which gave me the courage to try it. Come to find out it was nearly inedible because it made you want to gag while eating it. Oops. Live and learn right?
I don’t know about you, but I love fall. This time of year is pure magic, as the leaves begin to change and the air develops that crispness that signals winter is on its way. So many reasons to look forward to this time of year, but I think personally the food is my number one. I know I’m not alone in enjoying all the warm, hearty soups, stews and roasts that start becoming the main attractions in kitchens across the country this time of year.
As someone with a full-time job, a household to maintain and two wild and crazy kids (by kids, I mean dogs) to take care of, it can be exhausting to prepare and cook a meal at night when I’ve already spent an hour, sometimes two, commuting after upwards of ten hours at the office. This is a great meal for two that can be modified to suit your tastes and dietary preferences with relative ease. Such a filling, tasty meal that really incorporates the essence of fall in a dish.
Kaylyn Hansen has worked in the alternative medicine field for over four years as a patient liaison, educator, and physician's assistant.