Now that the weather has turned a bit cooler it’s time to drag out the chili pot. Of course, if you don’t want to go to the trouble of cooking a batch yourself, you can always make plans to attend the Downtown Tupelo Main Street Association’s 14th Annual Chili Fest on Friday.
Go at lunch and you’ll pay $5 for a bowl of Jim Bean’s chili with all the fixings and hear entertainment by Matt Nolan.
If you’d rather go in the evening, you’ll pay $10 and have the opportunity to sample chili from all the different teams participating in the competition. Entertainment will be provided by Two Drink Minimum.
Here’s my friend Larissa Arnault’s recipe for chili. She writes a food blog called killingtimebetweenmeals and she’s very talented in the kitchen.
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 pounds ground beef
2 bell peppers (red and green), chopped
2 jalapeños, minced
4 generous dashes Worcestershire sauce
2 tablespoons chili powder
1 teaspoon dried oregano
1⁄2 teaspoon cayenne pepper
1⁄2 tablespoon ground cumin
1⁄2 tablespoon paprika
1 teaspoon red chili flakes
Salt and pepper
1 can tomato paste
1 (28-ounce) can whole peeled tomatoes
1 can Ro-tel tomatoes with green chilies
1 small can chopped green chilies
2 cans beans (black, kidney or pinto), rinsed and drained
Garnishes of your choice
Warm olive oil in Dutch oven and sauté onion and garlic until tender, about 5 minutes. Add the ground beef and brown. Drain any excess fat from pot.
Add bell peppers and jalapeños. Stir Worcestershire, chili powder, oregano, cayenne, cumin, paprika, chili flakes, salt, and pepper into the meat mixture. Cook 1 minute. Add tomato paste, mixing in well. Cook another minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, 30 to 45 minutes.
Serve with chopped green onions, avocado slices, cheddar cheese, sour cream, Fritos, and cornbread.
Serves 6 to 8.
Ginna Parsons is the Daily Journal’s food/home/garden editor.