D was in charge of this dinner entree -- the perfect meal for an autumn evening. Now, if only the temperatures outside were actually reminiscent of fall -- by this time last year, we had already had our first snow of the season! This year we're still facing daytime temperatures in the mid-80s. I'm definitely ready for crisp autumn days. Of course, once winter really hits I'll long for these warm days. The grass is always greener, I guess.
Antelope Chorizo Chili (printer-friendly version)
makes 4 hearty servings
16 oz can organic diced tomatoes
16 oz red kidney beans, drained and rinsed
8 oz can tomato sauce
1 lb [antelope] chorizo
1 cup white onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
coarse sea salt
freshly ground black pepper
Optional toppings:
shredded cheese
oyster crackers
Greek yogurt
scallions
1. Combine together the diced tomatoes, kidney beans, tomato sauce, chorizo sausage, onion, garlic, cumin, and chili powder in a 2-quart slow-cooker bowl.
2. Season with salt and pepper.
3. Place the lid on the bowl and set the slow cooker to low. Cook for 8-10 hours. Season with additional spices if necessary.
4. Serve with toppings such as shredded cheese, oyster crackers, and/or Greek yogurt.
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