Cowboy Chili- Homespun’

By Christine Sykes Lowe:
Cowboy Chili
Cowboy Chili
Cowboy Chili

Every fall we get the fortunate invite to a friend’s cabin in the hills of Western NC for a bonfire, chili and of course, the requisite s’mores. This chili is special, and quite frankly the best I have ever had. It melds not one, but three types of lean meat- pork loin, beef sirloin and ground beef. I think one year he may have thrown some spicy sausage in there– the textures are delicious and hearty. But what makes this chili sing are the fresh veggies. While we are quite out of season for those wonderful heirloom tomatoes, they still find the best available and use quite a lot. However, still quite plentiful from their garden are peppers, this one called for the red variety, pending on how high you want the heat, you can throw in a pobablo or jalapeño. Peppers this time of year can be fun to play with in so many recipes- it warms you from the inside.The flavors come through as fresh, and with a bite of chill in the air, some good wine and microbrew, the evening could not be more complete. I’m ready for next year already.

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