As the leaves begin to turn rustic colors and dwindle on the trees, there is a special nip to the air that anyone who loves autumn knows intimately. That subtle bite in the dampening twilight is what makes snuggling on the front porch under a thick throw with your sweetie so enjoyable. Warm hands and cold lips make a romantic counterpoint to the turning seasons.
One of my absolute favorite foods this time of year is chili. Not only can you fix it and forget it in your traditional crock pot, it can simmer on the stove top contentedly while the Barolo is breathing and the corn bread is baking tidily away in the oven.
This is one of my go to recipes when I am in the mood for some hearty and simple fare. Buon Appetito!~~Lydia
- 2 cans Chickpeas
- 1/4 cup Lousiana hot sauce
- 1 28 oz can diced tomatoes with chilis
- 3 large yellow onions, diced
- 2 red bell peppers, diced
- 2 Tablespoons good chili powder
- Juice of 1 fresh lime
- 1 pound diced, cooked chicken breast OR 1 pound cooked ground chicken
- In large stock pot, brown the meat in a smidgeon of canola oil until cooked thoroughly.
- Add the tomatoes, chickpeas, onions, peppers, hot sauce, chili powder and lime juice.
- Stir until well mixed and turn heat to Medium. Cover the pot, and let simmer for 60 to 90 minutes, stirring periodically.
- Garnish with cubes of hot corn bread and serve with a hearty red wine, such as the aforementioned Barolo.