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Spicy Vegetarian Chili + Iron Skillet Cornbread w/Pepper jack cheese

Nov 8, 2017

 

Oh, it’s THAT time of year and THAT type of weather. YES! It’s Chili weather!!!

My husband starts begging for chili weekly once the weather cools off here. I decided it’s cold enough now, so I made a batch of one of my bookmarked recipes. I have made it before, but it’s been close to a year probably.

As always, I tend to add, delete, tweak everything but the base recipe is good too. While this isn’t my FAVORITE chili (base) recipe, I do like it when I get it right, so it is in my rotation.

I found it on Food Network (Click here for full recipe) a few years ago when I was getting bored of my usual chili. This one has cauliflower in it so it makes the texture interesting.

Here’s what happened last night.

I started with a glass of one of my favorite Reposado Tequilas, Excellia.



 

Then did all of my “Mise en Place”. I love that term and does it ever make a WORLD of difference in my enjoyment of cooking!

I changed these parts:

* 1 Red Bell Pepper ( I hate, yes hate, green ones)

* Added a few more cloves of Garlic

* Always have to add more of each spice. I usually always use rounded measurements and then add more to my taste. We like flavor and spice.

* Doubled the Chipotle pepper

* Left out the tortillas

* Added a cup or so of chopped up Baby Bella mushrooms

* Used espresso but added a little water

* Used diced tomatoes instead of whole plum (don’t like those either) My favorite brand is Jovial Organic

* Two boxes of Kidney beans instead of Pinto. I use Wholefoods Organic 365 beans

* Better than Bouillon veggie broth instead of water
Always have to keep adding salt since I buy everything unsalted haha



 

Cornbread and Chili go together like peas and carrots, so I made some in an iron skillet and mixed in some Pepper Jack cheese.

SO YUMMY!!!!



HAPPY CHILI EATING SEASON!!!!!!! I’ll be posting about 10 more chili recipes…. or more……

Nov 8, 2017Squirrel Girl

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