All-American Chili

This picture pretty much sums up my Sunday afternoon. Squirrel in our backyard knows what’s up. Sittin’ and chillin’.

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Many hours after brunch, when we finally began to work up an appetite again, I started working on dinner, which took about 2 hours: 30 minutes of prep, and 90 minutes of simmering.

All-American Chili

Recipe from Cooking Light

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This recipe made a HUGE batch of chili!P1080854

Lots of seasonings. Oh, and EIGHT cloves of garlic. And, I will tell you: it worked.P1080852

The dish was simple enough to prepare. I did omit the red wine because I didn’t have any decent red wine in the house. The thought of putting Two Three Buck Chuck in this chili horrified me, to be perfectly honest. In place of red wine, I added diluted beef broth.P1080855

After 90 minutes of simmering (covered for 60 minutes, uncovered for last 30), All-American Chili is a go!

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Sharp cheddar on top! I absolutely love sour cream as a chili topping, but unfortunately I didn’t have any on hand. However, after photographing, I remembered that I had Greek yogurt, and used a dollop of that on my chili. Yum! I also tried a few other toppings on the leftovers that worked well, like a dollop of queso, jalapeños, and crumbled blue tortilla chips.

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This was definitely a really good chili recipe. Next time I would like way more heat! I did remove seeds from the jalapeño that I used in this recipe – next time I wouldn’t do that. The Hot Italian Turkey Sausage was also a nice addition to the recipe. The broth was a little thinner than I might have preferred, but all in all, the chili had a great flavor.

All-American Chili:

    • My rating: 7.6/10
    • Calories per serving: 375 (for 1/8th of the recipe)

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We also consumed our daily greens in the form of a salad.

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NoteCurrently listening to: Everything In Its Right Place – Radiohead.

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2 thoughts on “All-American Chili

  1. Pingback: Meal Planning for Week of August 25-31 « Meg.Goes.Nom.Nom.

  2. Pingback: Favorite Entrée Recipes of 2012–Part II « Meg.Goes.Nom.Nom.

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