Dried Cherry Chili

What could be better than a steaming bowl

of chili...

...on a wintry day?

Dried Cherry Chili
Makes 8 servings

2 c. lower-sodium chicken broth, divided
4 oz. dried tart cherries, chopped (3/4 c.)
1T. olive oil
1 T. chopped chopped garlic
1 lb. ground turkey
1 roasted red bell pepper, cut into 1/4 inch cubes
1 T. plus 1 t. chili powder
1 1/2 t. ground cumin
1 t. ground coriander
1 t. dried mustard
4 c. chopped fire-roasted tomatoes
1 (16 oz) can black beans
1/4 c. chopped cilantro

Heat 1 c. broth.
Place cherries in a small bowl.
Add hot broth and set aside.

Heat olive oil in a 4 qt. saucepan over medium heat.
Add onion;
saute about 5 minutes, until onion is soft.
Add garlic;
cook 1 minute.
Do not brown garlic.
Add turkey;
cook until it is no longer pink.

Add bell pepper, chili powder, cumin,
coriander, mustard and oregano.
Cook over medium-high heat,
stirring occasionally,
about 2 minutes.
Add tomatoes and remaining broth;
bring to boil.
Reduce heat;
simmer, uncovered, about 5 minutes.

Stir in beans, cilantro and cherry mixture.
Continue cooking until thoroughly heated.



Perhaps top it with sour cream or
grated cheddar cheese, or
maybe both?


If you really want a feast,
also bake a skillet of
Sour Cream Corn Bread

It's enough to make you glad it's cold outside!

I'm linking this post to
Foodie Friday at Designs by Gollum
Tasty Tuesdays at 33 Shades of Green
What's Cooking Wednesday at Not So Homemade
All Things Inspired at All Things Heart and Home

Cold Outside, Warm Inside

This is what it looked like outside Buttermilk Cottage yesterday.

But, no need for it to be dreary inside.

I made some homemade

Cheeseburger Soup!

Here's the recipe
1/2 lb. ground beef
1/2 c. chopped onion
3/4 c. shredded carrots
3/4 c. chopped celery
1 t. dried basil
1 t. dried parsley
6 c. chicken broth
2 lbs. potatoes, peeled and diced
3T. butter
1/3 c. all-purpose flour
3/4 lb. processed, reduced fat American cheese, cubed
1 1/2 c. milk
3/4 t. salt
1/2 t. pepper

Cook ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

Melt 3 T. butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes, or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts.

Makes 12 cups.

Yumm...just the thing to serve on a cold evening.

And just the thing to serve with it is

Sour Cream Corn Bread

I found this recipe in GOURMET magazine years ago.
Its simplicity was a bit contrary to what some of their recipes could be.
But, it is without a doubt the best cornbread I have ever tasted.
I have modified it just a bit to insure the crunchy crust on the bottom.

1 c. self-rising cornmeal
2 beaten eggs
2/3 c. cream style corn
1 c. sour cream
1/2 c. oil

Heat oven to 400 degrees. Pour oil into an 8-9 inch iron skillet and place in the oven while it is preheating. Meanwhile, mix all other ingredients together. When oven is preheated, pour excess oil from skillet into mixture, leaving a liberal coating in the skillet. BE VERY CAREFUL HERE, THE OIL IS HOT.

Quickly stir and pour mixture into the hot skillet and return to oven. Bake for about 30 minutes.

When baked, invert immediately onto a plate and slice.
Makes one 8 or 9 inch round of cornbread.

A perfect meal for a cold evening.

Because I'm sharing "my favorite" cornbread recipe

I'm liking up at

Favorite Things Saturday