This blog post hits on something important, especially for the Madison area area estate market: buyer demand is still strong. This is despite the increase in interest rates and the historically low
Recipe recommendation--Dave's Chili
Dated: September 18 2020
Views: 331
It's Friday and there was autumn in the air this morning. So I thought it seemed like a good time to break out an autumnal recipe, my own chili recipe! I use turkey in this, but you can easily substitute chicken or beef. But try not to leave out the beer! This pairs well with corn bread (but what chili doesn't?) and the beer used in the recipe. Enjoy!
Turkey Chili
1-2 tbs olive oil
1# Lean gr. Turkey
1 lg. Onion chopped
3 cloves garlic, chopped
¼ c. celery, chopped
1/4 c. carrot, finely chopped
2 14.5 ounce cans black beans, rinsed
3 14.5 ounce cans of diced tomatoes
2 ½ cups chicken or beef stock
1 tbs worstcheshire
8 ounces scotch ale
1 tbs dark brown sugar
2 tbs chili powder
1 tbs cumin
½ tsp red chili
1 tsp oregano
pinch of cinnamon
Salt and pepper
Heat olive oil over medium-high heat in dutch oven. Add turkey, salt and pepper, and brown, breaking up with a wooden spoon. Remove turkey. Reduce heat to medium and cook onion, carrot, and celery until golden. Add garlic and cook 1 minute. Return turkey to pot. Add spices and cook for 30 seconds or so, just enough time to let them bloom. Return heat to medium-high and add scotch ale, deglacing pan. Reduce until liquid is almost gone. Add beans, tomato, stock, brown sugar, and worstcheshire. Bring to a boil, then reduce heat to achieve a simmer. Simmer over low heat for 60-90 minutes, depending on how quickly chili thickens. Stir occasionally. Adjust salt and pepper. Serve with shredded cheese, raw onions, avocado, or your favorite garnish of choice.
David Pausch
In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....
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