Chili for Fall and Football

Chili is the perfect dish for a crowd. This recipe is super easy and quick. Make it ahead and leave to simmer in the crockpot until the company arrives.

Ingredients:
1 lb ground turkey
1 lb ground beef
1 package chili mix
1 large jar Great Northern White Beans (drained)
2 large cans diced tomatoes
1 can diced black olives (drained)
Topping Ingredients:
Sour Cream
Chives
Shredded Cheddar Cheese
Chopped Avocado

Brown meat in skillet. Drain grease. Add all ingredients to crock pot and simmer for 4 hours.

Minted Walnuts or Spicey Pecans??

Minted Walnuts, page 186 in Tastes & Treasures cookbook, are a wonderful snack. This is another great recipe using pecans. These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.

Photo: Landon Nordeman from Saveur Magazine

Ingredients:

4 tbsp. unsalted butter
2 cups pecan halves
2 tbsp. light brown sugar
2 tbsp. roughly chopped
rosemary leaves
2 tsp. Worcestershire
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt
1⁄2 tsp. Tabasco
1⁄4 tsp. freshly ground black
pepper
1⁄4 tsp. ground cinnamon

Directions:

Heat butter in a 12" skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.

Add brown sugar, rosemary, worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1–2 minutes.

Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.

MAKES 2 CUPS

Note: Bump up the sugar or chili powder to sweeten or add more spice.