#Food #AmReading #Winter @WRWDC
I recently attended a wonderful holiday party for writers and brought this simple dish. Since I had a few requests for the recipe, I am posting it on this month’s Blog.
It is a twist on traditional beef chili, but I’m sure that you could substitute turkey or spice up a vegan recipe.
G.G.’s Fig & Jalapeño Chili
- 2 lbs of Ground Beef
- 28 oz. Tomato Sauce
- 28 oz. Diced Tomatoes
- 28 oz. Maple Cured Bacon Baked Beans (Find these in the store or make them)
- 16 oz. Chili beans
- 4 oz. Jalapeños
- 1 large Vidalia or Yellow onion
- ½ Cup Fig Preserves
- 3 oz. Chili Powder
- 1 oz. Olive Oil
- Peel and Dice onion.
- Chop Jalapeño very finely.
- Add a small amount of olive oil to a large pot and heat over medium-high heat.
- Add meat and Brown in batches. Remove meat from pot and set aside.
- Add onion and cook in the same pan until the onion begins to become translucent. Approximately 10 minutes.
- Add jalapeño and stir together. Cook for approximately 2 minutes, stirring regularly.
- Add meat back to pan. Add Chili Powder and mix onions and meat together.
- Add Maple baked beans (with juices) and gently stir together.
- Add diced tomatoes.
- Add Fig Preserves.
- Add tomato sauce.
- Stir ingredients together and Correct seasoning to taste.
- Bring to a slow boil, stirring to combine all ingredients.
- Reduce and simmer, stirring occasionally until you reach the desired thickness.
- Keep remaining chili in containers in the refrigerator. It reheats easily.
- You can add tomato sauce or tomato juice to thin chili if it becomes too thick.
- Serve with shredded cheese, sour cream or crackers.
- This dish keeps well in a crock-pot or chafing dish at a party!
I like to serve this dish with a nice grilled cheese. It makes a great lunch before curling up with a good book.
Happy Travels and Happy Holidays!