I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Recipe from Summer Harms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2-3 carrots, peeled and thinly sliced
- ghee, avocado oil, or coconut oil
- 2 tsp smoked paprika
- several cracks of fresh black pepper
- 1 1/2 tsp salt
- 1 T chili powder
- 1 pound ground grass-fed beef
- 1 1/2 cups salsa
- 15 oz tomato sauce
- 1 can chickpeas
- 1 heaping cup dry lentils
- 5-6 cups chicken broth
- 1-2 cups cooked rice (optional)
Heat large stock pot over medium heat, add 1-2 T ghee, when melted and "shimmery," add in veggies and seasonings. Once slightly softened, add in beef, breaking it up with a spatula. Once meat is browned, add in salsa, tomato sauce, broth, lentils, and chickpeas.
Bring to a boil, briefly, and then turn to medium low and let simmer for at least 40 minutes.
If we have it on hand, or we want even more filling chili, sometimes I stir in cooked rice.
Serve topped with cheese, sour cream (him), sliced avocado (me), with a side of tortilla chips or crackers (both of us). Enjoy! Makes a large batch, perfect for freezing. And the perfect rainy, autumn meal.
This freezes beautifully, so I usually put a few (cooled) servings straight into the freezer for easy meals in the future!
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.
As the temperatures cool and the holidays approach, I dream about having a simple, savory, throw-it-in-the-oven, baked breakfast casserole. I had some specific criteria in mind: