Our Favorite Fall Football Recipe and a Happy Home Face-lift!

Hey Ladies!

I hope you all had a fantastic weekend! The weather here in Chicago was absolutely gorgeous with that brisk hint of fall! This weekend was packed with changes and a fun recipe I have to share with you all today. The hubby LOVES his Cowboys and he also loves my Chili to go along with his Football! See the recipe below....

Our happy home had a face-lift! My favorite color since I was a young has been yellow. I was really bummed when the samples came out when deciding on the siding and yellow was not included. I chose the closest thing, Vintage Cream. Turns out Vintage Cream was pretty much the color I had been looking for all along! SCORE! I like a pretty traditional looking home, which is why I opted out of the suggested slates and gray tones. They say yellow is inviting to guests and that's exactly what I wanted them to feel when they walked up to the house. Here are the transformation pictures. I am probably going to add some shutters eventually.

Football Chili

This recipe makes a ton! Seriously, if your family is 4 and under, maybe cut the recipe in half.

What you need....

  • 2 pounds of ground turkey
  • 2 jalapeno pepper (minced)
  • 1 red onions (diced)
  • 1 Green Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 12 cloves of garlic (minced)
  • 3 teaspoons Garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Cumin
  • 2 teaspoons Cayenne pepper
  • 3 tablespoons Chili powder
  • 2 tablespoons Paprika
  • 8 dried pasilla chili peppers
  • 4 tablespoons of olive oil
  • 2 cans Black beans in the juice 
  • 3 cans Pinto Beans in the juice
  • 2 cans Kidney Beans in the juice
  • 3 cups Tomato Sauce
  • 1/3 cup of Tomato Paste
  • 1 cup of low sodium chicken broth

What you do....

First, you need to re-hydrate the pasilla chili peppers for about 30 minutes in hot water. Although these are a sweeter hot pepper, don't let that fool you. Wear gloves when handling these peppers, especially after you have re-hydrated them.

After you have re-hydrated them, take out the seeds and gooey stem, and give them a nice chop.

Warm a large pot (like a stock pot) and heat the oil on high. Once the oil is hot add the onion, peppers, garlic, jalapenos, and pasilla chile peppers. Saute for 8 minutes until you have a nice caramelization. You house will be smelling real good at this point!

Gently turn in the ground turkey until browned, about 4 minutes.

Stir in the tomato sauce and tomato paste for about 4 minutes.

Add chicken broth and seasonings. Once combined add the black, pinto, and kidney beans in with their liquid.

Stir and lower heat. Cook the chili uncovered for at least one hour.

Serve with your favorite garnishes.... cheddar cheese, sour cream, oyster crackers, avocados....

Happy Monday!

Posted on September 14, 2015 and filed under Food, Home.