Finally, a fall weekend in the books. It was still a little warmer than I would like but there was a crisp starting to form in the air. We took the dogs for a fall walk through the trails and Bruce modeled a gigantic autumn leaf to show it’s enormous size.
All the halloween decorations are snug in their crates for next year. Daylight savings end this weekend and we all become hermits in these early nightfalls. I combat the feeling with placing candles in the window to make us feel cozy.
I was able to get 100 daffodils planted this morning as I was pulling calla, elephant ears and canna bulbs from the ground. Just call me last minute lucy this year. I hadn’t used my ole pal the shovel in a couple of months and he mocked me and said ha enjoy that back pain. I will have a weed pulling fiesta in the spring.
The 2017 holiday cards are in the beginning design phases… Yes, they should be at the printer’s already sigh… Someone hit the pause button!
A big slow cooker of chili is awaiting us for dinner. Hopefully, it will revive me for tomorrow’s fun. 100 tulips in the ground tomorrow in between work and tightening up the yard for the sweeping winds and snow of winter to hit the farm.
Tonight, I share a variation of our original Chili Recipe – 4 Bean Bella Chili.
4 Bean Bella Chili
When you need some veggies in your chili
- 2 tbsp Vegetable Oil
- 2 Onions Chopped
- 3 Garlic Cloves Minced
- 1 lb Ground Beef
- 1 lb Sirloin Cubed
- 14.5 oz Diced Tomatoes
- 12 oz Heineken
- 1 Cup Brewed Coffee
- 1 tsp Corriander
- 15 oz Red Kidney Beans
- 15 oz Black Beans
- 15 oz Pinto Beans
- 15 oz Cannellinni Beans
- 16 oz Baby Bella Mushrooms
- 1 Chili Pepper 5 Star Chinese
- 6 oz Tomato Paste
- 1/2 cup Brown Sugar
- 3-1/2 tbls Chili Powder
- 1 tbls Cumin
- 1 tbls Cocoa
- 1 tsp Oregano
- 1 tsp Cayenne Pepper
Brown the Ground Beef, steak with onions and garlic over the stove. Once browned put in slow cooker with all the other ingredients on high for 6-8 hours and enjoy.
Pretty simple recipe. The hardest part is opening all those cans. We have two big bushes of Chinese five star peppers and they are extremely hot. I take out the seeds and use my garlic press to press the chilis. Normally, I use three to four small jalepenos.
We enjoy with hot pretzels and a nice salad.