We love chili, but sometime the tomatoes are too much to have in the evening. So this is a go-to for me. Depending on what meats we have on hand is what I will use.

INGREDIENTS
1 lb ground beef, turkey, venison, or sausage
1 small onion, diced
3–4 cloves garlic, minced
2 cans pinto beans or about 3 cups cooked pinto beans
2–3 cups beef or chicken broth
1–2 tbsp olive oil or butter
2 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Salt to taste

OPTIONAL: For thickness and richness
1 can green chiles, optional
1–2 tbsp masa harina or cornmeal
1 tsp cocoa powder, optional but good
1–2 tsp apple cider vinegar or lime juice at the end

DIRECTIONS

1. Brown the meat in a large pot with a little oil or butter. Add onion and cook until softened.
   
2. Add garlic and spices. Stir for about 30 seconds so the spices bloom and get fragrant.
3. Add beans and broth. Start with 2 cups broth. Add more later if you want it thinner.
   
4. Simmer uncovered for 25–35 minutes, stirring occasionally.
5. Thicken it. Mash some of the pinto beans right in the pot, or stir masa/cornmeal into a little cold broth first, then add it to the chili.
6. Finish with acid. Add apple cider vinegar or lime juice right at the end. This helps replace the brightness tomatoes usually give.

OPTIONAL ADD-INS
Diced bell pepper, Corn, Roasted poblanos, Shredded carrots for mild sweetness
A splash of Worcestershire sauce, Cooked rice to stretch it

TOPPING OPTIONS
Cheese, Sour cream or Greek yogurt, Green onion, Avocado, Crushed tortilla chips, Cilantro, Lime

6 servings
Approx. 1 to 1¼ cups per serving, depending on how much it simmers down.

A really good flavor combo for this would be pinto beans + beef broth + cumin + smoked paprika + green chiles + a little lime at the end. That will keep it rich without feeling like it’s missing tomato.

INGREDIENTS
1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch

DIRECTIONS
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.

This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.

P.S. This recipe is so easy to make and customize to your taste & spice levels.

P.S.S. This makes a little over a pint of sauce.

TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.​

This granola is so easy to make. Just old fashioned oats, all-natural peanut butter, and honey. It's great as a cereal, for a snack on a hike, or for any time you want a snack that is healthy and delicious. Plus - it's easy to change it up for your tastes. Don't like Peanut Butter? Use a different kind of nut or seed butter. Want a little chocolate kick, add chocolate chips when you take it out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol).

Ingredients
5 cups old-fashioned oats - not quick cooking oats
3/4 cup honey
3/4 cup peanut butter chunky or smooth - all natural
1 tbsp vanilla extract (optional)

Instructions

1. Preheat oven to 325° F.
2. Place oats in a large bowl. In a liquid measuring cup add the peanut butter and heat it in the microwave for 45 second until the peanut butter starts to melt. Once melted, add honey. Whisk peanut butter and honey to blend. This is where you add the vanilla if you want, and whisk to incorporate.
3. Pour the peanut butter mixture over the oats and stir until well combined. Spread granola in an even layer on a rimmed, and lined with parchment paper, baking sheet.
4. Bake for 45-60 minutes, stirring at the 30 minute mark. Leave a thicker piece of granola out on a cool surface while you put the rest back in the oven for the remainder of the time. After 5 minutes, test the piece you left out for "crunchiness". If it's still damp continue to the 60 minute baking time. If it's crunchy now, take out and let cool on baking sheet. Granola will get crispier as it cools
5. Let cool completely on baking sheet. Store granola in an airtight container for up to two weeks.
   

Optional Add In's to Your Granola

• coconut - add towards the end of baking.
  
• chocolate chips - add when you take the granola out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol)
  
• Freeze Dried Fruit (to make it Peanut Butter and Jelly-like) - add when you take the granola out of the oven to cool.
  
• What would you add?