Over the last ten days Stephen and I made the grand fall-family-tour. Last weekend we drove to Cincinnati, OH. On the way back we took a mid way stop in Asheville, NC, (to see Natalie visiting from Africa!), and ended the week in Southport, NC for work. We rolled 1800 miles along the open road, and gawked our way through the beginning of fall foliage. The best part of the lengthy drive to Ohio, besides a great book on tape and time with Stephen, is the warm house waiting on the other end.
I grew up outside of Cincinnati, Ohio, and now my parents share their time between Ohio and North Carolina. Though I would consider myself to have loved many places since Ohio, when I get to go back, there will always be a part of me that says, "I am going home." The people who raised me, the land that fed me, the friends who grew up with me; these are the puzzle pieces that make the place I call home. Ohio is good stock.
My Lo and her Caleb spent Saturday with us picking pumpkins, making soup, and sharing as many stories as could fit in a short afternoon. Oh within seconds, that little guy just reaches right up, and snatches your heart.
There is something indescribably beautiful in watching my life-long best friend be a mom. We have known each since we were kids, and now seeing Lo in her child is just something I have yet to be able to describe. Maybe one day I will figure out what word can describe that emotion. Maybe there isn't one.
In two packed days we celebrated my brother's birthday, had tea with my Queen, ate a tender Boston Butt that Mom made in honor of Stephen (he is so spoiled), walked along the river, and relished long cool evenings in the hot tub. Basically, I could say that it was perfect. Perfectly home and perfectly fall.
60 Degree days and 40 degree nights brought out the soup pot twice while we were there, and I have already made a heaping pot of chili once since we got back in town.
You can feel how you want to feel about it, but I love chili. It has taken years to be able to admit that. Simple, staple chili is just fine by me. As much as I like the way it tastes, I think what I really love about chili is that it is made in huge quantities that need a lot of people to come over and share it. That is probably the best part, the sharing. This recipe sort of happened by chance and immediately became a favorite. It has been over in the recipe page for a year, but I have neglected to post about it until now. I hope you like it.
After all, it is finally fall, and this is the season for supper to come in a big simmering pot shared with friends.
Turkey Chili serves 6
1 pound ground turkey breast
1 yellow onion, small diced
1 red bell pepper, small diced
1 yellow bell pepper, small diced
1/2 jalapeno, minced (optional)
6 cups of beans (about 3, 12 oz. cans), drained and rinsed. (I use 2 cans black beans and 1 can pinto beans)
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
2 tablespoon olive oil
1 25 ounce can tomato sauce (not pasta sauce, just simple plain pureed tomato sauce)
1 14 ounce can fire roasted diced tomatoes (optional)
1 12 ounce Porter (Sierra Nevada or an oatmeal porter)*
* I made this with half of an Autumn Ale once instead of a porter, and it was also very delicious. Sometimes I make it with a full beer and sometimes I use half a beer. It works well either way.1. Sauté onion, peppers, salt, and spices in olive oil in large soup pot over medium heat for 10 minutes. Stir frequently
2. Add ground turkey to pot and brown the meat for 5-10 minutes
3. Add tomato sauce, diced tomatoes if using, and porter
4. Bring to a boil, stir well, and reduce to a simmer. Leave uncovered, stirring occasionally, for 30-45 minutes. Serve with cornbread, over rice, or with roasted potato wedges
5. enjoy
