chili night

While many of you may be enjoying {or hiding from} the dog days of summer, our cold grey San Francisco summer has arrived full bore, calling for parkas on the way to morning coffee.  But since we have had a pretty nice summer with plenty of days for seasonally-appropraite meals, I will do my best not to complain.  Plus, weather talk is boring.

I only bring it up to set the stage for chili dinner in August.

A big pot of giant black beans were already simmering on the stove when I decided that chili was in order.  I didn’t use a recipe, just a hodge-podge of versions I like, plus what I had on hand, plus what sounded good.  I wanted something like mom’s version growing up – maybe not authentic in Texas – but a kind that hits the spot.  Ground meat, or turkey generally in my case, beans, tomatoes and lots of spices.  Instead of stock for extra liquid, in addition to tomato sauce, I added a bottle of beer.  Once it simmered together, it became exactly what I was looking for.

We topped it with a bit of white cheddar, greek yogurt and green onion.  On the side, 101 Cookbook’s Firecraker Cornbread cooked in a cast iron skillet and a raw kale salad flecked with grated pear brought it all together.

I’m not going to lie, this little dinner got me pretty excited for Fall!

Turkey Chili, Firecracker Cornbread & Raw Kale Salad

Chili Toppings

Chili & Cornbread

Are you holding on to summer or ready for what’s next?  
I can’t decide, which I guess works with the Indian Summer/foggy day combo we have coming.