It Just Warms Your Soul

Chili... on Halloween. When I was a little girl, my mother always made homemade chili for us to eat before we went out trick-or-treating. She said it would help keep us warm while we went door-to-door. I think she did is as a fallback to her own childhood when going trick-or-treating on October 31st in Ogden, Utah usually meant some really nippy weather.

She forgot, of course, that my brother, sister and I were having our childhoods in San Diego, California. Different thermometer issues entirely.

But, nevertheless, the tradition stuck. All the while my kids were of ghoul and Dracula ages, I also prepared my own chili and sent them out with "warm" bellies to beg candy from the neighbors. Of course, I had the good sense to live in Utah so chili was, again, a logical choice.

October Chili
4 cans kidney beans, undrained
1 can pinto beans, undrained
1 lb ground beef
1/2 large onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds if you don't want the 'bite.' I, however like the "bite" so I leave them in)
2 Tbsp chili powder
2 Tbsp brown sugar
3 14.5-oz cans diced tomatoes (with juice)
2 8-oz cans tomato sauce
1 tsp salt
1/2 tsp white pepper
1 tsp basil
1/8 tsp allspice
1 bay leaf
1 sweet red pepper, diced

In a large frying pan, brown ground beef with onion, green pepper and jalapeno pepper. Meanwhile, put all other ingredients, except the sweet red pepper, in a large stockpot or Dutch oven. Stir together to combine. Drain the fat off the meat mixture and add it to the stockpot. Mix well.

Bring chili to a boil. Reduce heat; cover and simmer for about 45-50 minutes. At 30 minutes, add the diced sweet red pepper. Cover again and continue simmering.

Taste before serving and adjust salt or sweet flavor as needed. Serve with shredded cheese on top and a dollop of sour cream, if desired. (And, yes, if anyone is asking... I always desire it.)

Note: If you want to make this in a slow cooker, follow the instructions as written except drain off the liquid from the cans of tomatoes and add the red pepper along with all the other ingredients. Cook in a slow cooker for 4-5 hours.

Slow Cooking Fiesta Time

Slow cookers are extremely convenient for preparing meals. However, all the fajita recipes I've seen add all the peppers and onions into the cooker and by the time dinner is served, the consistency of the vegetables is too soft. This recipe incorporates enough of the peppers and onions to season the meat, but also has you prepare a few of the peppers and onions in a frypan just before serving. I like that better because it gives the finished fajita a subtle crunch as you bite into it.

Oh, and just ignore the large teenage hand trying to steal my dinner! Don't worry. A quick rap on the knuckles with a wooden spoon and he let go of my fajita. (Not quite as friendly as a Leggo my Eggo commercial, but effective, nonetheless.)

Slow-Cooker Fajitas
2 pounds bottom round steak (or flank)
1 C chopped onions
2 jalapeno peppers, diced fine with seeds and membranes
1/2 large green pepper, cut into 1/2-inch pieces
1/2 large red pepper, cut into 1/2-in pieces
2 Tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 tsp chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp salt
1 14.5-oz can stewed tomatoes, diced
1 Tbsp lime juice
1 1/2 green peppers, sliced in strips about 1/4-inch thick
1 1/2 red peppers, sliced in strips about 1/4-inch thick
1 medium yellow onion, sliced thin
2 Tbsp olive oil
15 fajita-size tortillas
Shredded jack cheese
Guacamole
Sour Cream
Salsa

Cut steak into 6 portions. In slow cooker, combine onions, jalapenos, 1/2-inch pieces of peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker over mixture. Add undrained tomatoes. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice. Let meat continue to cook while you heat tortillas and prepare garnishes.

Put olive oil in large frying pan and heat. When the oil spreads quickly around pan, put in the strips of green peppers, red peppers and sliced onion. Saute until the peppers are moderately soft and the onion is carmelized. Remove to a serving platter; cover and keep warm. Heat tortillas in microwave until hot. Wrap them in a cloth towel and place in tortilla holder. Set out garnishes of cheese, guacamole, sour cream and salsa.

When ready to serve the fajitas, use a slotted spoon to remove meat from the slow cooker and place into serving bowl.

To serve fajitas, fill the warmed tortillas with the beef mixture. Add whatever garnishes you desire.