Wonderful Autumn Meal

Written by Lauren Shaffer

I don't know where you live, but here in North Dakota, Autumn arrived EARLY. At first I was somewhat irritated, but now I'm embracing it completely! I'm ready for cozy warm fires, comfy sweaters, the aroma of baked goods, and everything else that this cozy season entails. The crisp Autumn air has definitely put us in the mood for warm food, I've made two types of chili in the past week if that tells ya anything! In fact, I'm about to share with you a delicious Bean chili recipe, that will make you learn to love beans. This is the recipe of our dear family friend, Mike Coachman and I want to thank him for allowing me to share it on the blog. The recipe given here will feed an army but feel free to half the recipe if need be. Otherwise, just plan to invite a lot of people over for a great comfort food supper! This chili is the perfect blend of sweet and spicy, I hope you'll enjoy! Feel free to freeze the leftovers in batches.

Coachman’s Bean Chili

2 cans Bush's Baked Beans

2 cans Great Northern beans (no juice)

2 cans Lima beans (or I substituted Canellini beans - no juice)

2 cans Butter beans (no juice)

2 cans Kidney beans -with juice

4 cans Pinto beans with jalepeno (I used pinto beans and sauteed 10 fresh jalepenos)

1 can Hot Chili beans

1 12oz can Tomato Paste

1 lg Onion, diced

2lbs hamburger, or ground turkey (venison works too)

1 pkg Kielbasa sausage, chopped

2 cups brown sugar, to taste

1 tsp cinnamon

2 tsp Chili Powder, to taste

Red Pepper Flakes, to taste

Cayenne pepper (optional)

*Sriracha Hot Chili Sauce - special ingredient, use it to your liking.

* Brown meat and onions in a LARGE pot. Add all the beans. Stir in tomato paste and spices. Mix well. Slow cook for 4 hours or more, stirring occasionally (at least every hour). Better if allowed to set overnight, as the flavors will unite for an even better chili!

Now that you have the recipe for an amazing chili, you MUST have the perfect cornbread muffin to accompany it. I mean, you can't have peanut butter without jelly, nor can you have salt without pepper. As is with chili, you cannot have it without an amazing cornbread muffin!

Fabulous Southern Corn Bread Muffins

1 1/2 cup- Corn Meal (yellow is best)

1 cup- white flour (unbleached, do not use self-rising)

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup Sugar

1/2 tsp salt

1 cup Buttermilk - the secret ingredient!!!

1 egg

1/4 cup vegetable oil

2 tbs honey

Yields: 12 muffins (feel free to double the batch)

Mix wet ingredients, sift dry and add to wet mixture only until moistened. Let mixture sit for 5 min. Heat oven to 400, grease muffin pan and bake muffins for 15 min or until tops are golden brown.

*NOTE: I made a double batch and added chopped jalapenos and grated cheese to 12 of my muffins. It makes for a delicious twist to an already perfect muffin. Be creative and try adding chopped bacon, minced green onions, fresh herbs, etc.

P.S. - I've HEARD that including a whole potato (peeled of course) in the chili, helps for any....umm....side affects caused from this many beans. I did try it, and it worked for some, but not others. haha!