Is it football season yet?

Maybe it’s because it’s so hot and humid that the paint is starting to curl.

Maybe it’s because I’m dying to wear my fall clothes to work.

Maybe it’s because I’m itching to make cornbread, squash and stews.

Maybe it’s because my girlfriends are having difficulty adjusting to their boyfriends’ football season ticket package.

Maybe it’s just because.

I’m ready for fall.

This morning I decided to blow the dust off of the crockpot and take her for a spin.  I have been traveling and didn’t have much for food in my apartment, but I am always amazed at what I can throw together with a little creativity.  This is one of my favorite things about cooking.  Every chef/cook/inept kitchen goofball adds a bit of their personality to every meal.  I love taking pantry items and leftovers and turning them into something special.  Today’s chile recipe is exactly that!

Sautee onion, garlic in olive oil over medium-high heat approximately 3 minutes or until just translucent.

Add chili powder, cinnamon, cloves and salt.  Stir to combine in a deliciously fragrant mess.

Add one can of diced tomatoes and stir to deglaze the pan (that means scrape all of the tasty bits off of the bottom of the pan).   Pour this mixture into a crockpot, add remaining ingredients and stir.  Cook over low heat for 4-6 hours.

Andouille Chicken Chili

(a crockpot recipe)

Makes A LOT.

  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 2 teaspoons salt
  • 2 cans diced tomatoes
  • 1 can tomato paste
  • 1 can black beans
  • 1 can kidney beans
  • 1 tablespoon black strap molasses
  • 1 1/2 cups water
  • 1 tablespoon vinegar
  • 3/4 cup brown sugar
  • 1 tablespoon dried jalapenos, chopped (substitute 1/2 fresh jalapeno)
  • 2 tablespoons dried green bell pepper, chopped  (substitute 1 fresh bell pepper)
  • 5 AmyLu andouille chicken sausages, sliced (omit for vegan/vegetarian)

Sautee onion, garlic in olive oil over medium-high heat approximately 3 minutes or until just translucent.  Add chili powder, cinnamon, cloves and salt.  Stir to combine.  Add one can of diced tomatoes and stir to deglaze pan.  Pour mixture into a crockpot, add remaining ingredients and stir.  Cook over low heat for 4-6 hours.

Notes: I love chile that is spicy and sweet.  If you prefer a more savory flavor, do not add all of the brown sugar.

By the way… I can’t wait for tailgate football season!

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About Hannah

Hello! My name is Hannah and I am a foodaholic. I am also gluten intolerant. I enjoy a gluten-free lifestyle by cooking and eating fresh, homegrown and local ingredients.
This entry was posted in Dairy-free, Gluten-Free, Vegan, Vegetarian. Bookmark the permalink.

One Response to Is it football season yet?

  1. Merri says:

    Hannah,
    I can literally “smell” this recipe!
    Can’t wait to make it this fall!

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