Fall has officially arrived here in Wisconsin. The temps are hovering in the 40s and the hazy gray skies that usually accompany winter make their debut each day. Chris mentioned the other day how gray it has been and I had to remind him that we aren't in North Carolina anymore - the land of blue sunny skies and mild 50 degree weather that we call "winter". This is the real deal folks. Fall brings 40s and winter, well winter is going to bring arctic weather that I am not quite sure I'm prepared for...

Anyway, back to this chili. Fall makes me crave chili! I absolutely love it. I prefer it to soups even. They are heartier, meatier and just down right satisfying. In the past, I typically made chili with a tomato base, but then I came across an old recipe I had cut out from a magazine years ago and saw chicken broth as an ingredient. Ah ha!

If you like a soupier chili, as I do, this one is for you. If not, you can absolutely reduce the amount of broth to make it a thicker. Either way, I think the broth does some magic to the land of chili. It brings a certain "je ne sais quoi", and I don't think I'll ever go back to using tomato sauce.

Just a warning though, this recipe has a kick! We like things hot and spicy around here ;) The only way I can make the man eat vegetables is to add some spice. So, if spicy isn't your thing feel free to cut back on the red pepper flakes and cayenne. But, for all intent and purposes, I say go for it!

Simple Fall Chili

Ingredients:
1 lb grass-fed beef
2 cans rinsed and drained kidney beans (15oz cans)
1 can fire roasted diced tomatoes (14oz can)
olive oil for sautéing
1/2 onion, diced
3 cloves garlic, minced
3-4 stalks celery, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 1/2 tsp red pepper flakes
2 3/4 cups chicken broth

spices:
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cumin
2 tsp chili powder
1/4 tsp ground nutmeg
1 tsp cayenne
salt and pepper

Directions:
In a large pot or dutch oven, heat the olive oil on medium-low. Add the onion and saute until soft (3-5 minutes). Add the beef and brown (5-7 minutes). Add the garlic, red pepper flakes and peppers, sauté for a minute or two, then add the celery. Saute the mixture for about 5 more minutes. (Fun fact: by sautéing the red pepper flakes, you release the oils of the red pepper which brings out its spiciness!) 

Next add the tomatoes and kidney beans. Stir and let mixture continue to sauté for a minute or so. Add in the spices, stir, and season with salt and pepper to your liking. Add in chicken broth. Stir and bring to a boil, then reduce heat and simmer without the lid (20-30 minutes). Don't worry if your chili seems too soupy - by simmering without the lid, the chili will reduce and become thicker.

Enjoy with sharp cheddar cheese and sliced green onions! Make sure to save the leftovers, they are even better the next day! Leftovers can be kept in the fridge for up to 3-4 days in an air-tight container.

banana blueberry muffins sans baking soda

I am not a big baker, but in the off chance that I'm craving a baked good I'm usually SOL. Having all of the ingredients on hand to bake cookies, cake, or muffins even, always seems like an issue for me. Those who seem to always have the ability to whip together a hand-made dessert or a fresh batch of dough on a whim - you've got your life together. Teach me your ways, please.

Enter this morning. I was really craving muffins. Something different than my typical toast with peanut butter. I thought about it for a while. I had bananas. I had blueberries (frozen, albeit). I had flour - wooohoo! I had sugar and baking powder. I was on a roll. My excitement was pretty high realizing these muffins could very well become a reality. Then, after looking through a few on-line recipes, I realized I was missing a pretty standard ingredient - baking soda. Go figure.

I was about to ditch the whole thing and settle with the toast, when I decided to just go for it. Isn't part of the fun of cooking to try new things? Why does it have to be perfect?

So, I went for it. Blueberry muffins with frozen blueberries and no baking soda. This may not be anything new to some, but to those, like myself, who have a regular aversion to baking and its misconceived perfection. Here is your hope.

You can change the rules.

You can bake without baking soda.

You can have muffins!

Banana Blueberry Muffins sans Baking Soda

Ingredients:
2 ripe bananas
1/3 cup milk
1 egg, slightly beaten
3/4 cup sugar
1/3 cup melted butter
1 cup frozen blueberries (you can use fresh, but I only had frozen on hand)
2 teaspoon baking powder (this is where you make up for not having baking soda!)
1/2 teaspoon salt
1 1/2 cup flour


Directions:
Preheat oven to 375 degrees. Prepare a muffin pan either by lightly greasing with coconut oil, adding muffin liners or use a silicon pan which requires no prep.

In a medium mixing bowl, combine bananas, milk, egg, sugar, and butter. Mix thoroughly, making sure to smash the bananas to get a semi-smooth consistency. The mixture will be lumpy.

In another smaller mixing bowl, combine flour, baking powder and salt. Mix gently.

Add the dry ingredients to the wet ingredients. Mix together until fully combined. Gently fold in the blueberries. Scoop the batter evenly into the muffin pan, about 2/3 of the way. Try not to over fill them.

Bake at 375 degrees for 25-28 minutes, or until golden brown.

Enjoy right away with some butter, or store for later! Can be saved for about 3-4 days in air tight container/ziplock. To reheat, lightly wrap a muffin in a damp paper towel and pop in the microwave for  about 30 seconds.