Angie's Chili with Pickle Juice

Chili. 
It's what's for lunch.

And dinner. 
And the next day's lunch. 
And dinner two nights from then.

Until you open up the fridge one day, 
and you're like, 

"What??!! 
No chili??!!??? 
Who ATE it all??!!"

My chili has a secret weapon. 

See that 
V8 juice? 


That's not the secret weapon.

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See these jarred jalapenos?










Nope. 
Not that either.

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The Fire Roasted Tomatoes 
are key, 


but not the 
ancient 
Chinese secret.

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Nah....too easy. 

Not even going there.

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It's 
Bread & Butter pickle juice!

Yes! THIS is the 
secret ingredient!!!

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So, why do I like my chili recipe so much, you ask? 
Okay, I know you didn't ask. I'm just trying to keep the convo going folks...keep up with me.
Welllllll, 
My chili:
1. Has that touch of sweetness and zestiness with that pickle juice.
2. Has some spiciness/slight heat with those jarred jalapenos without having to hose down your lips after every bite.
3. Doesn't use 35 million billion ingredients.
4. Can be made up on the stove and ready to eat in half an hour. Or you could let it simmer all day in a crockpot too.

Here's the Fixins for Angie's Chili....

Okay,  let's start this recipe by dicing up the onion and bell peppers!

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Now start browning up the ground beef and onions for a few minutes....

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Add in the 
bell peppers 
and cook for another few minutes, until just browned.

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Now add in the chili powder and the cumin and the salt and pepper...add this directly onto the meat...I've noticed you get more flavor this way rather than adding it into the liquid...

Okay, let's add in our other ingredients....

Fire Roasted tomatoes.

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OHOHOHOHOH!! IMPORTANT!!

Make sure the tomatoes are 
Fire Roasted...
they give this chili a subtle 
smoky flavor.

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Whip those beans in there!

Now add the V8 juice and the pickle juice!

Whatever you do, 


don't forget the roughly chopped jalapenos!

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Now bring this to a boil and then turn down the heat and let simmer for however long you want.
See! That's it!

Now ladle some of this 
soup up....

Check out the charred fire roasted tomatoes and the milder green jalapenos in there.....

What are ya waiting for? 
Dig in!

I interrupt this blog to bring you a very important 
PUBLIC SERVICE ANNOUNCEMENT!
The recipe calls for 1/3 cup pickle juice.
While experimenting with one batch, I used 1 cup + pickle juice.
Don't do that.

The recipe also calls for 1/3 cup chopped jarred jalapenos.
While experimenting one time, I put in a whole jar of jalapenos.
Don't do that either.
You're welcome.

Angie’s Chili with Bread & Butter Pickle Juice
Courtesy of Angie!! With Turnkey Quality Cars
Recipe author: Angie, again!!
This is a nice, flavorful chili without the 5-alarm heat. The pickle juice gives it just enough sweetness while the jarred jalapenos give it a bite.
Ingredients
1 lb. ground beef, as lean as possible
1 large yellow onion, diced
½ of green bell pepper, diced
½ of red bell pepper, diced
2 full Tbsp of chili powder
1 tsp. cumin
Salt and Pepper
1-46 oz. can V8 vegetable juice (I use the hot and spicy)
1-16 oz can of Fire Roasted diced tomatoes
3-15 oz. cans dark red kidney beans, undrained
1/3 c. Bread & Butter pickle juice
1/3 c. chopped jarred jalapenos, roughly chopped.

Directions

• Brown ground beef and onion for about 4 minutes, until beef starts turning brown. Add in the diced peppers and cook for another 5 minutes, until beef is fully browned.
• Add the chili powder, cumin, and salt and pepper to taste. Stir and cook for another minute or two.
• Pour in the undrained beans, the V8 vegetable juice and the fire roasted tomatoes.  Stir.
• Now add the pickle juice and chopped jarred jalapenos.
• Bring to a full boil, then turn down heat and simmer for at least a ½ hour or more.
• Serve with caramel rolls or shredded cheese and tortilla chips, sour cream, avocados…you know, the fixins.  Or eat the chili just by itself which is darrrrrrn good too!!
  

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Question.....
Now, will my chili soup far exceed YOUR current recipe you use now?

The answer is probably not, your recipe works for you.  My chili is just a little different spin that maximizes the smoky, the sweet, the tangy, and the meaty without putting a hole in your gut.*
*although I do like those kinds of recipes too :)
There's nothing special about my chili recipe, it just has a nice balance.

Okay, hope you make the chili sometime...if you do, let me know what you think about it! Unless if you think it was gross, then remember what your momma always told you...if you can't say anything nice...uh huh. :):)

So chili and the crispness and colors of Fall go together, right? 
Well, I was at one of our fave customers house just this afternoon, 
a very sweet retired pastor who, like me, loves the old and gnarly stuff.
 I thought his yard was so casually beautiful, I just had to share!

I love his tree...it shone an amber light on the 
whole lawn! Ethereal.

His style 
is 
so casual, 
so quirky, 
so effortless...

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Just part of the front porch as you walk up...

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My favorite thing in his yard, 
a broken crock he uses as a planter, on a funky frame....

I love how the pinks of the impatients coordinate quite nicely with those gorgeous falling leaves.

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Lastly, every 
heart shaped 
tree trunk 
needs a proper planter in it, 
don't ya think? This reminds me greatly of his super awesome wife.

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Okay, that's all I gots for today, pals!!!  Thanks for checking in!!! 
Enjoy the beautiful, crisp weather and the bountiful colors of the season
and we'll talk at ya soon!!