Tonight marked the end of my summer bounty. The ancho and jalapeno peppers that came so late in my garden this year are now a part of the first of the season’s chili. I browned some beef and onions (also from my garden…but chopped and stored in the freezer). I added homemade tomato sauce, garlic, various spices and celery. After a few hours, the chili was ready for some kidney beans. However, it wasn’t quite ready for dinner. I wanted a slightly hotter and smokier taste. To heat things up, I added some pickled jalapeno juice and more spices. To increase the smoky flavor, I added some smoked paprika. To round out the flavors, I added a few teaspoons of sugar, some salt, and a few grinds of pepper. Right before serving, I thickened the chili with a few tablespoons of masa flour and water. Autumn is truly my favorite season. The blend of summer bounty and cool fall days create the perfect mood for warming, filling meals. I can’t wait for the leftovers!
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