Happy Wednesday to you all! It’s officially Fall (well, as of last Friday) but it doesn’t feel like it! I think we’ll be in the 90s at least two more days this week. Hopefully a cool down is coming…Hopefully! I’m excited for the Peachtree Pumpkin Patch this Saturday (9/30). I hope y’all will come out from 10-1 and get yourself a pumpkin plus visit me for some treats of course. I’ll keep you posted on my farmer’s market plans for Sunday. Stay tuned! Peachtree Pumpkin Patch
In case you’re wondering, my little nose is still intact from the Mohs Surgery. Luckily it took one cut to obtain clean tissue margins so I’m skin cancer free. I went in with no idea what to expect so I’m thrilled with the results and a minimal wound! Sunscreen and hats for life! 🙂
Today I’m sharing a terrific slow cooker Chili. This will be your go to chili base and consists of three types of beans, onions, peppers, corn, tomatoes, jalapenos (optional) and a homemade spice mix. You can leave it vegetarian or add meat. (about 1-3 lbs – your preference on quantity) We roasted an 8 pound brisket (That was the smallest one at Costco!) on Sunday and used 2-3 pounds of the meat for the chili. On a side note, I love this Barbecue Brisket recipe and highly recommend it! Ben sliced up part of the meat for the brisket dish then chopped the rest into chunks for the chili. I tossed it in the slow cooker at about the three hour mark then let it cook for another half hour. It was delicious! You can use ground beef, ground turkey, bison, sausage – whatever you are craving. It makes a lot of chili so it’s perfect for a big crowd or you can freeze half for a later date. Give this one a go and let me know what you think!