It is a sad day for any gardener or cook when they cut their hand, and I have cut my hand. My thumb to be exact, and in a really bad way. I will spare the gory details…this is afterall supposed to be an appetizing recipe post. But know, it hurts and the cooking has been quite slow lately. The hubs has been helping and luckily I made this chicken soup before it happened so we have something lying around to eat all week, but I am ready to be healed so I can garden and cook freely once again.
And while I have slowed down, my garden has not. All of the heat and sun that we have been lacking all summer long finally showed up over the last two weeks and my should-be wanning summer garden is producing and an even higher rate than I told you about last week. So, we have to keep cooking, and preserving, and eating! The hubs, what a sweet man, helped me make this great catch all of a chili this weekend.
1 winter squash (I used a Becky squash, but butternut or acorn would work great)
1 lb potatoes
4-6 cloves of garlic
1 T olive oil
1/2 t each of kosher salt, black pepper, and Mexican oregano
2 lb diced tomatoes, skinned and seeded (can sub 2 14 oz cans)
2 14 oz cans of beans (I used one black and one kidney)
1 C fresh corn from the cob
1 C fresh sweet carrots, diced
1 bell pepper, diced
1 yellow onion, diced
1 jalapeño, seeded and diced
2 T chili seasoning
1/2 C red chile sauce
Preheat oven to 400. Peel squash and remove seeds. Dice into 1/4 inch pieces. Wash potatoes and dice into similar sized pieces. Add both to a medium bowl and toss with garlic, olive oil, salt, pepper, and oregano. Spread evenly onto a silpat lined baking sheet and roast for 45 minutes, or until veggies are tender and browned on their edges.
If prepping your own tomatoes, do so while the veggies roast. When veggies are complete, remove garlic to a cutting board to cool before dicing and adding to a 4 quart stock pot (or bigger). Add all remaining ingredients, mix to combine and heat over medium-high. When the chili starts to boil, cover and reduce heat to medium. Cook for no less than 30 minutes. Garnish with cheese, sour cream, cilantro, or any of your other favorites and serve with some cornbread.
Beery Cornbread. (As adapted from Edible Portland)
1 C yellow cornmeal
1 C flour
1/2 t kosher salt
1 T sugar
4 t baking powder
1 egg, beaten
1/2 cup buttermilk
1/2 C pilsner (if you use ale, increase the sugar to 1/4 cup)
1/2 C fresh corn kernels, cut from the cob
1/4 C diced jalapeño, seeded
1 C shredded cheddar
Preheat oven to 350.
Combine cornmeal, flour, salt, sugar, and baking powder in a large bowl. Beat egg in a medium bowl and add buttermilk and beer. Whisk to combine and then add to the dry ingredients. Mix to combine. Fold in remaining ingredients.
Spray a10 inch cast iron skillet with cooking spray (can use an 8×8 baking dish). Add bread mixture and flatten top. Bake for 30-35 minutes, until a toothpick pushed into the middle comes out clean. Enjoy alongside a big bowl of harvest chili.