It’s October and Thanksgiving seems just around the corner. Anticipation of seeing my mother and family members during Thanksgiving sends a breath of happiness through my soul. On my way, I will be showered with autumn leaves, warm days and cool nights that will linger with me until next year. Beware, we have to get by the ghouls of Hallows-eve and pray for the sanctity of our Lord. But it’s a one night event and I am sure that things will go well if you have enough candy.
Hallows-eve will have many celebrations; in Coconut Grove, Key West and various other place we dare to venture. Carnivals will arise from the fields and ghastly places will rise with children that watch scary movies in the middle of the night, when their houses creek and windows clank with nearby branches. It’s all fun and it’s all tradition… or is it?
Just keep your eyes on your calendar for November 23rd. Soon your bellies will be ready to fill will delicacies of sweet potato, vegetables and marshmallow delights. Oh, and we can’t forget the turkey. Soon your passion for ghoul candy will have diminished your urge for sugar and naughty things. Soon it will be time for love, passion and family…with a big-ole turkey.
So, I say to you; get your urges out during Hallows-eve and keep the brooms locked in the closet. Put up your pointy black hats and give your black cat a good brushing. Thanksgiving is on its way, which reminds me why I started writing this blog in the first place. Let me give you one of my favorite comfort foods for the holidays passed down from my southern mom made from scratch. It’s her famous southern chili, handed down by her mom and her mom before that. And now I would like to share it with you.
Southern Chili Recipe:
- Step 1: My mom always cooked her chili in a large Dutch oven over medium heat.
She started with her sausage, onion and the next four ingredients and added it to her pan. Cook for about 8 minutes or until sausage and beef are browned.
- Step 2: Add chili powder and the next seven ingredients. Cook for about 1 minute and stir constantly. Add wine, tomatoes and kidney beans; bring to a boil. Cover, reduce heat and simmer one hour, stir in occasionally.
- Step 3: Uncover and cook for 30 minutes.
- Step 4: My Mom says this chili is better the next day.
6 ounce of hot turkey Italian sausage
2 cups of chopped onion
1 cup of chopped green bell pepper
8 minced garlic cloves
1 lbs. of ground sirloin (I use ground turkey)
1 chopped jalapeno pepper
2 table spoons of chili powder
2 table spoons of brown sugar
1 table spoon of ground cumin
3 table spoon of tomato paste
1 tea spoon of dried oregano
½ tea spoon of ground pepper
¼ tea spoon of salt
2 bay leaves
1 cup of Merlot
2 28 ounce cans of whole tomatoes, coarsely chopped
2 15 ounce cans of kidney beans (drained)
Cheddar cheese and sour cream
Happy Fall and bon-appetite.