Chili for Fall🍁

It’s officially the first of September, so fall is around the corner! Well, I got decorating happy and now fall is in every corner of my home! I believe the most appealing part of fall is comfort; comfortable cozy sweaters, hoodies, fuzzy socks, camp fires, baked fruit desserts, and soups! Chili to be exact! On one of the milder temperature days we made chili, and here is what we did...

You’ll need

-A dozen or so tomatoes roasted & pealed or 2 15oz cans of pealed roasted tomatoes

-Jalapeño powder or whole jalapeños if you have more adventurous eaters

-15.5 ounce can of Hot chili beans, we used Brooks

-40 ounce can of mild chili beans, again we used Brooks brand

-1 medium onion

-salt, pepper, paprika, chili powder, turmeric powder, and garlic to taste

-avocado oil or any high temperature cooking oil

This recipe made enough to feed my family of 4, one is a teen, and one is a tween, and we had a bowl left over.

Be sure to cook any food to the recommended cooking temperature on the any food product your using.

You might know by now that I am borderline obsessed with pealing tomatoes via the oven these days! It's super easy with minimal clean up!

Preheat your oven to 450 Fahrenheit.

Cut the core out of the tomatoes and sore skin on the bottom with an "X"

Coat tomatoes in oil and line on foil lined jelly roll pan; roast for 15-25 minutes, depending on the size of your tomatoes.

You can tell the tomatoes are done when they get wrinkly

Allow the tomatoes to cool

Once the tomatoes are cooled to room temperature, pull the skins right off. Its so easy it makes my head spin! I usually use my hands, but went with tongs this time, due to a hand injury

Dice up your onion and sauté in a small amount of oil until mostly translucent

This would be a good time to cook up any meat that you would want to add, but I am vegetarian any we skip that step; If you make meat, you could use the same pan as the onion and start cooking before the onion, adding the onion when the meat was about half way cooked; proceed the same

Carefully place your tomatoes into the onion mixture

Cook the tomato and onion mixture on medium low, stirring frequently, being a little rough on the tomatoes so that they break up a little; keep this going for 10-20 minutes

I wouldn't call my kids picky, but my son absolutely does not like the texture of onions, so for a smoother finish I remove the onion/tomato mixture from heat for a few minutes and use an immersion blender to get rid of any wonderfully delicious onion texture. This is not a deal breaker step to take. I also like to double and triple this recipe and stop here and freeze it in batches to have an easy, quick dinner from scratch any time of year

Put mixture back on the stove over low heat

Carefully add your cans of beans and mix well

Continue to stir and cook on low, adding spices to taste, cook until beans are heated

That's it. Its done. I love to just let this cook on low all day to really let everything just melt together, but will be perfectly fine eating on its own this way!

My family loves to top this with some sharp cheddar and occasionally sour cream! We always have chili with peanut butter bread, maybe its a Midwest thing, but its amazing if you haven't tried it!

From my home to yours, ENJOY!

www.goMrsW.com

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