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Huntsville Restaurant Week & The Food Blogger Tour – #DineHSV

Fried Green Tomatoes via Grille 29It’s no surprise that the south contributes an eccentric flair to the culinary scene with its rich history and no shortage of immigrant influences. I simply couldn’t imagine my life without southern food or the hospitality for that matter and it comes without saying that Huntsville, Alabama wasn’t short on either. Last weekend I took a little three-day mini-vat down to our Nashville neighbor after being invited by the CVB to explore the food scene in their fare town.

This recent trip to Huntsville was different from what I remember of my last visit some 15 years ago when I was a young one, more than likely – I was being dragged by the parental units to visit extended family. But enough about me, you’re here to find out about the good stuff, like where to eat and what to do? There’s more than 50 local restaurants participating, each one offering a Restaurant Week special. Lunches are set at $5, $10, and $15, while dinners are set at $10, $20, and $30. So there’s no reason why you shouldn’t start meal-planning for the week!

Westin Huntsville - Huntsville, Alabama

First things first, I arrived at the Westin Huntsville Friday afternoon to be greeted with open arms and smiling faces. I arrived a few hours premature to the check-in time due to catching a flight straight to Huntsville from Charlotte, which is a story for another day, I digress. Any-who the staff gave me instruction to make myself comfortable in the lobby while they put the finishing touches on my room, which was more than okay with me since I had learned much about patience in the previous two days.

The room was standard in set-up but what set it apart was the view from all sides (assuming you love sunsets-rises & God’s country), the bed constructed of clouds and the chic shower/bath options. I did miss some of the amenities like a microwave and mini fridge because I love to store cold beverages when I travel and I have a mild addiction with reheating my coffee several times…whatchagonnado?! But I’m elated to tell you that the Westin is currently under-going renovation and the top floors will become a new concept called the Element, which will house some of those familiar home amenities that travelers enjoy!

The Westin staff definitely knew the way to my heart – I received a beautiful tray laden with chocolate truffles and blondie bites from their talented pastry chef & a bottle of Malbec to cap it all off. I was only seconds away from telling my wife, “we’re moving in.”

Later that day, we were off to eat at our first restaurant of the Food Blog Tour to kick off the Huntsville – Madison County Restaurant Week. I was excited to meet some of the other bloggers and get their take on the city’s burgeoning food scene and to see if there were other places off the beaten path that we should visit while in town?

Grille 29 - Roasted Cauliflower Soup

We arrived at Grille 29 located in the Village of Providence which has a rather laid back vibe about it and feels like one of those places the Baptist flood after church, you know what I’m talking’ about – the south y’all! We started the off with a delicious roasted cauliflower soup that I couldn’t stop eating because the texture blew me away. It was light and airy but creamy and rich – all of these things might not seem like they make sense but you have to try it for yourself. Each course complimented the last in a way that you didn’t want the food to stop coming and there’s very few restaurants I would say that about. The fried green tomatoes with pimento cheese studded with a hint of bleu cheese in it and layered with porky-goodness was a well executed offering of the staple adorned across southern menus. The desserts were nothing short of toe-curling pleasantries that you wanted to tuck into your pocket for later, specifically referring to the lemon-curd lava cake (yes, it’s a real thing and you want it!). The staff is excited about the food they serve and Executive Chef Cara knows her flavor combinations. Did I mention the 29 cent mimosas at brunch on Sundays! And the Restaurant Week starts August 12-21, so you want to add this gem to your stop.Lemon-Curd Lava Cake from Grille 29

 

Our next stop on the tour was a place that I could see myself frequenting on a regular basis based on the friendliness and eccentric nature of the restaurant alone. Its the kind of restaurant where you just stop by to say hi and leave with goodies for later just because they are that awesome! I’m talking about none other than the Toybox Bistro, a quirky little joint nestled into a strip of other small businesses including a little coffee/cupcake shop called SugarBelle where I nabbed some nitro coffee ‘for the win.’

Toybox Bistro

Toybox Bistro

You walk into the The Toybox Bistro and you’re not exactly sure what to think because it’s adorned in novelty comics, toys, board games and more. You may even be greeted by Darth Vader’s face while you sip your pale ale at the bar. This eccentric joint is the epitome of nerd-dom and that’s an awesome thing if you ask co-owner Michelle Timon. I thoroughly enjoyed speaking with Michelle and hearing about her desire to give back to the Huntsville community through creative culinary eats and the allowing of everyone to be themselves in the Bistro.

We sat down at the table that would soon be covered with red baskets of poutine (cheese curd and gravy covered fries) and deep-fried wickles (only the best pickle product in a jar you’ll find!).     I learned by this second stop that you have to pace yourself because more food is coming so its best to take your time and let the top button of your pants loose early. We were able to choose between two items for our entrée that would be featured on the restaurant week menu. The first being a PB & Yay Burger, yes a burger with peanut butter – but don’t worry, no jelly is involved; though I’m convinced their culinary is capable of working wonders after trying the burger laced with peanut buttery-goodness! I was under the impression that this stuff only appeared on Diners, Drive-Ins & Dives, not that someone in real-life was actually creating such things – well, it was divine, so you should order two, one for you and one for the one you love. The other option was Toybox’s version of a cordon bleu, a fried chicken sandwich with swiss cheese, sweet ham, and a bacon béchamel which was nothing short of heavenly comfort food amped up by the bacon béchamel. You’ll be elated to know that these items will grace the menu as permanent fixtures after restaurant week is over.

Beignet Cafe - Huntsville, Alabama

Our last stop for the food blogger tour was the Beignet Cafe, a little hole in the wall nestled into a shopping center in the northern area of the city. While the dirty grits, white corn grits with andouille sausage and chicken in a spicy tomato-based creole sauce, were rather tasty, the iced coffee made with Cafe Du Monde coffee and the fluffy perfection of the beignets stole my heart! I’ve never been to New Orleans but I believe in my heart that those pillows of sugary decadence do the originals justice! I’m still dusting powdered sugar off my clothes as we speak…or as I speak, should I say?! ;-] The service was phenomenal and the owner Denise was a gem, sharing with us her inspiration for the restaurant and taking fantastic care of us! You may also choose from a strawberry and feta grilled chicken salad, egg bake, or dirty grits – some options also come with a beignet but trust me, you’ll want to.Beignets from Beignet Cafe in Huntsville, AlabamaYou guys, there was so much to do and see that I won’t overwhelm you in this one post, so stay tuned for part two as my wife and I explored Huntsville a little more. These restaurants are a great start to your restaurant week dining options and you may check out the other bloggers posts below to see more mouth-watering captures of what we dined on!

Katie Actually http://www.katieactually.com/toybox-bistro/
Rocket City Mom http://www.rocketcitymom.com/kid-report-toybox-bistro/
Bo Williams http://bowilliams.com/2016/07/visiting-toy-box-bistro-for-huntsville-restaurant-week-2016/
Sweet T Makes Three http://www.sweettmakesthree.com/places-to-eat-in-huntsville-alabama/

A behind the scene shot for your life, because bloggers y’all!
Photo by the talented Sarah of The Jealous Crumpet. 

Food bloggers at Toybox Bistro for Huntsville Restaurant Week

Disclosure: I was invited to get a sneak peak of the Huntsville Restaurant Week participating locations as a guest of the Huntsville-Madison County Convention & Visitors Bureau. All thoughts and experience opinions posted here are that of my own. Meals were provided as part of this experience.

Grilled Bone-In Ribeye & Garlic Butter Asparagus from America’s Test Kitchen’s Master Of The Grill Cookbook

America's Test Kitchen, Food photography, black chef

I’m not sure why 2016 is in such a rush but it may be causing me to lose track of time. It only seems as though yesterday, I was driving down the highway admiring Spring’s cascade of honeysuckle that laced both sides of the road. It feels like every year, I’m constantly reminding myself to pick honeysuckle to make simple syrup and I never get around to it, but I digress – we’re here to talk grilling.

Why, yes – Summer crept in like a thief in the night and without any apology but I’m not complaining. The Tennessee heat is harassing every brow and back with puddles of perspiration, children are frolicking across freshly mowed lawns and backyards are sending up billowing smoke signal invitations to everyone in the neighborhood. Summer is an open invitation to keep your house cool and your oven in hibernation while the grill carries the load for a while. I’m honored to be partnering with America’s Test Kitchen to share some grilling tips and flawless recipes for your summer entertaining. ATK’s latest addition to their extensive cookbook collection is all about grilling, and it spares no details when it comes to all the tools and knowledge you’ll need to be a Grilling Guru this season.

asparagus, food photography, americas test kitchen, health eating

Grilling, Charcoal, Chimney Starter, ATKgrill

I have a pretty extensive cookbook collection and they all serve one purpose or another, they all have their tips to offer, some, I’m a die-hard believer in and others I take with a grain of salt. But this cookbook, or better yet – ‘guide,’ shall we say, in particular, is pretty much spot on with the techniques and approaches to what I feel is intimidating to the masses.

Americas Test Kitchen, Grilling Food

Ribeye Steak, Recipes, Grilling, Americas Test Kitchen

When I grill I use one-hundred percent all-natural hardwood lump charcoal, I like the flavor it imparts and I’ve used it for so long I couldn’t tell you why I left behind all the other options as it pertains to flavor, but I won’t be changing back anytime soon. I will say that I learned a little something during this process that was never apart of my barbecuing/cookout experiences growing up in East Tennessee. We never used a charcoal chimney – it was simply crumbled up newspaper nestled in the bottom of the grill and the charcoal arranged evenly over the top, a generous squeeze of lighter fluid and dinner was in motion. I must say though, I will never touch lighter fluid again due to my palate still having nightmares about the harsh aftertaste it leaves behind from excessive usage. I prefer the lump charcoal, it burns clean, quick and easy, and the flavor is awesome. But I always encourage everyone to do their research, and find what works for you.

When flipping through the book to find recipes to share with you guys, I wanted to do something different but since whatever I chose to prepare would also be dinner – I went with beef…because beef. I didn’t purchase anything too expensive, I purchased two bone-in ribeye from a local grocer for about twenty-six bucks and a bundle of asparagus for about three bucks. And compared to what we would’ve spent on a steak dinner out, this was a great deal in my book. I cooked the steak to medium but there are instructions in the book to guide you along on how to cook the meat to your preferred temperature. Remember, thermometers are always your best friend when cooking meat, or really most things in the kitchen!

Americas Test Kitchen, Steak Recipes, Grilling

I’ve been reading this book on and off for the last three weeks and I’m amazed at all the info that is crammed into roughly 430 pages, everything you ever wanted to know about seasoning, proper tools, recipe tricks, and more that will definitely equip to you to be a master of the grill. I hope you guys enjoy these two recipes as much as I did. The steak was so full of flavor and juicy, and the asparagus was a garlic-y, buttery dream with a little char for intrigue. Trust me when i say this won’t be just another book that collects dust on the shelf, you can purchase the book here. Cheers to grilling perfection!

Americas Test Kitchen

The Ultimate Steak
2 (1 1/4-to 1 1/2 pound) double-cut bone-in ribeye steaks, 1 3/4 to 2 inches thick, trimmed
4 teaspoons kosher salt
2 teaspoons vegetable oil
2 teaspoons pepper

1. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and sprinkle all over with salt. Place steaks on prepared rack and let stand at room temperature until meat registers 55 degrees, about 1 hour. Rub steaks with oil and sprinkle with pepper.

2A. FOR A CHARCOAL GRILL Open bottom vent half-way. Arrange 4-quarts unlit charcoal briquettes even layer over half of grill. Light large chimney starter one-third filled with charcoal briquettes(2 quarts). When top coals are partially covered with ash, pour evenly over unlit coals. Set cooking gratin place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-low and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 300 degrees.)

3. Clean and oil cooking grate. Place steaks on cooler side of the grill with bones facing fire. Cover and cook until steaks register 75 degrees, 10 to 20 minutes. Flip steaks, keeping the bones facing fire. Cover and continue to cook until steaks register 95 degrees, 10 to 20 minutes.

4. If using charcoal, slide steaks to hotter side of grill. If using gas, remove steaks from the grill, turn primary burner to high, and heat until hot, about 5 minutes; place steaks over primary burner. Cover and cook until well browned and steaks register 120 to 125 degrees (for medium-rare) about 4-minutes per side. Transfer steaks to a clean wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 15-minutes. Transfer steaks to carving board, meat from bone, and slice into 1/2-inch-thick slices. Serve.

Grilled Asparagus

Serves 4 to 6
Use asparagus that is at least 1/2 inch thick near the base. Do not use pencil-thin asparagus; it can not withstand the heat and will overcook. Age affects the of asparagus enormously. For the sweetest taste, look for spears that bright green and firm, with tightly closed tips.

1 1/2 pounds thick asparagus spears, trimmed
3 tablespoons unsalted butter, melted
3 minced garlic cloves
Salt and pepper

1A FOR A CHARCOAL GRILL Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

1B FOR A GAS GRILL Turn all burners high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

2 Brush asparagus with melted butter and season with salt and pepper.

3 Clean and oil cooking grate. Place asparagus in even layer on grill and until just tender and browned, 4-10 minutes, turning halfway through cooking. Transfer asparagus to platter and serve.

This post was written in partnership with America’ Test Kitchen. All thoughts and opinions are mine.Master Of The Grill

 

 

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Williams-Sonoma Pecan Pumpkin Butter, Williams-Sonoma Recipes, Cinnamon Rolls, DessertThe lack of cold weather this season put a little damper on what I perceived to be the idea Christmas. The warmth and sunshine just didn’t feel like the Christmas mornings I was familiar with in years past. But I guess holidays can’t always be picture perfect. The Christmas decor in our neighborhood is slowly finding its way back in to the attics and basements where it will nest for the next three-hundred and forty-nine days or something like that.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Pecan Pumpkin Butter Biscuit Cinnamon Rolls
Breakfast in our home took shape in many different formats. One of your first options was to choose from the three or more different types of cereals in the cabinet, we could send dad out to grab breakfast sandwiches from the nearest drive-through, or mom had just enough energy after long hospital shifts to cook grits, sausage patties, and hard scrambled eggs…and Pillsbury biscuits, but don’t judge her, we loved it. But as I got older and my palate began to mature and I became so much more aware of all the things other people were eating for their morning meal. The fact that I discovered lox, bagels and the schmear so late in life often makes me sad but I’m sure that has been remedied by my glutinous consumption of it since the discovery.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

 

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

All this talk of breakfast and I almost forgot why we’re here and that’s to discuss these pumpkin butter biscuit cinnamon rolls (go ahead, take a moment to drool). There was a period last year when I became consumed with the variety of things I was able to do with biscuit dough. One just has to be imaginative and be willing to screw up a few batches to find out what works and doesn’t work. My counter tops have seen the demise of many-a-biscuit from pimento-cheddar, cinnamon streusel with Nutella and roasted turnip and thyme. This recipe creation randomly occurred one morning when I was trying to think of ways in which to use my pumpkin butter from Williams-Sonoma, every time I teach a cooking class there I’m always grabbing something, I blame my mom for that impulse gene. And might I remind you that it was right before Thanksgiving so pumpkin anything for breakfast just felt right.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

While this is a very simple recipe, keep in mind that you do not want to overwork your biscuit dough or your rolls will be tough. I learned that while doing the first batch but I also wanted a tight roll, but clearly I kneaded and rolled one too many times while trying to achieve this so word to the wise – take it easy.  They should still be on the moist side, and keep flour near to keep from sticking too much to your work surface and hands, best of luck and tweet me questions – @thesaltedtable!

Pecan Pumpkin Butter Biscuit Cinnamon Rolls
Pecan Pumpkin Cinnamon Rolls

4 cups unbleached, AP flour (White Lily, preferably)
2 1/2 Tablespoons Baking Powder
3 teaspoons kosher salt
1 stick of chilled unsalted butter, diced
2 cups cold full-fat buttermilk plus more

Filling:
You can use 1 jar of the Williams-Sonoma Pecan Pumpkin Butter for your filling or make your own. A can of Libby PURE Pumpkin Puree will work just fine.

You’ll need:
1/2 cup pumpkin puree
1/2 dark brown sugar
1 tsp pure vanilla extract
1 tsp kosher salt
2 tablespoons unsalted butter, melted

Topping:
1 cup powdered sugar
1 tablespoon fresh lemon juice
3 Tablespoons whole milk

Method
1. Preheat your oven to 425 degrees. Rub one tablespoon of butter inside of a large cast-iron skillet or a 9×13 metal pan. set aside.

2. whisk your flour, salt, baking powder together, cut the butter into the flour mixture using your fingers until the mixture is crumbly and the nothing is larger than a kernel of corn. Make a well in the middle of the bowl and add your buttermilk. You will have to determine how much liquid you need which is why I say “plus more’ in the ingredient list. Biscuits aren’t the easiest thing to interpret because you just have to get in there and be confident, it’s an art and a little science (wink). So you need to determine if your dough is still dry, add a few splashes of buttermilk at a time so that you don’t overdo it but there should no dry ingredients left.

3. Dust your work surface with a little flour and pull the dough on to the table. Dust the top of your dough ball with a little more flour. Gently pat it down until it’s about an inch thick, fold it in half towards you and fold it again from the left over to the right. dust your hands with flour and gently massage the outside of the dough just getting it to take shape of a square, it won’t be perfect but close enough is perfect. Using your rolling-pin, gently begin to roll out your dough using a bounce-like motion as to not be to tough on the dough. Alternate rolling the dough out side-to-side until it is about 1/2 inch thick.

4. Spread an even layer starting from the center of the dough and working your way out until you’re about 1/2 inch from all sides of the dough. Now, this is where it gets sticky and fun. Make sure you have sharp knife, preferably serrated, handy to cut your rolls. Also have an offset spatula near you to help lift any dough that may have stuck while you were rolling.

You are going to begin rolling your dough in to a cylinder away from you but be careful not to move to fast or you will lose all your filling.So you want to run your offset spatula down the bottom side of the dough with every new turn. Do this until you have a complete roll that is ready to be cut.

5. Cut the rolls about an inch thick and begin placing them in your skillet starting from the outside in. If you’re using a 9×13 pan, you will single-file line them until the pan is full. And your rolls should be snug so they can push on each other and this helps them to rise and the filling to stay inside.

6. Cook for about 20-35 minutes or until you puncture the dough layer and it comes out clean. Let rest and for 10-15 minutes before drizzling your icing on top. Mix you powdered sugar, lemon juice, milk until combined and is thick but pourable, you may need just a splash more of milk to reach the right consistency. Enjoy!

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Salted Peanut Butter Chocolate Chip Oatmeal Cookies & The Great Food Blogger Cookie Swap

Peanut Butter, Oatmeal, Chocolate Chip Cookies, Cancer, Pediatric Cancer, Great Food Blogger Cookie Swap, Cookies for kids CancerIf doctors would prescribe baking to their patients, one might say “that the world would be a happier place.” I know, I know, don’t judge me for possessing a bit of childlike whimsy. But what if cookies had the capability of curing the worst of illnesses? And what if you could choose the type of cookie that cured your unwanted illness or disease? What if a chocolate chip cookie were capable of curing the chickenpox , a simple sugar cookie doused with sprinkles could cure pneumonia or just maybe a salted peanut butter chocolate chip oatmeal cookie took away your cancer?

My cookie choice for this year’s Great Food Blogger Cookie Swap was inspired by this notion, the notion that cookies have the power to heal. And it was my desire to chock this cookie full with all of my favorite things from chocolate to peanut butter and a warm bowl of oatmeal in the morning. So needless to say, these cookies are best enjoyed fresh from the oven. And don’t cut your self short, I used Ghirardelli chocolate chips, Good Spread Peanut Butter, Dixie Crystals brown sugar, local eggs, and Land O’ Lakes unsalted butter. Lets cut to the chase, if you’re trying to cure an illness or disease, you should probably use the best ingredients available.The Salted Table

If you’re not familiar with the Cookies for Kid’s Cancer, its a non-profit formed to fund research for pediatric cancer, the #1 disease killer of children in the U.S. It’s an organization that is near and dear to me since my father in law, and wife have both fought the disease and my mother in law was currently diagnosed with it. We never plan on life handing us these tragic occurrences but when they do, a cookie in hand couldn’t hurt anything.

When these cookies came out of the oven, I couldn’t help but to smile. For One, they smelled like an autumn day from my childhood — two, they were purty, and when cookies come out looking beautiful and idea, it always puts a smile on this ol’ heart and its my hope that they will do the same for you. Merry Christmas to you and yours, be sure to eat your fair share of cookies, they may keep you from an unwanted illness…fingers crossed and prayers up. Peanut Butter Chocolate Chip Oatmeal Cookies

Salted Chocolate Chip Peanut Butter Oatmeal Cookies

1 cup AP flour – unbleached
1 tsp baking soda
¼ tsp kosher salt
1 stick (½ cup) unsalted butter, room temp
½ cup Good Spread peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon Nielsen Massey vanilla extract
1 medium egg
½ cup Quaker old-fashioned oats
1 cup Ghirardelli milk chocolate chips

1 Tablespoon of kosher salt for sprinkling

Method:
1. Preheat oven to 350 degrees F. Line two baking sheet pans with Dixie Crystals silicone baking sheets.

2. Whisk together the AP flour, baking soda & salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes or so. Add the egg and beat to combine. On low-speed, slowly add the flour until just combined. Stir in the old-fashioned oats, and then the chocolate chips.

4. Use a large ice cream scoop (roughly 3 tablespoons) & drop dough onto silicone baking sheets about 2 inches apart. Sprinkle with kosher salt according to your preference. Bake for 10-12 minutes, or until the cookies are lightly golden (slightly undercooked). Cool completely on the silicone baking sheet & then store in an airtight container. Do not put cookies in the fridge…unless you like cold cookies.

Cast-Iron Skillet Chipotle Chili

Cast-Iron Chipotle Chili  We could go around in circles discussing whether or not ‘real chili’ has beans in it or not. But I’m simply going to shut down that discussion because I’ve never known chili to ‘not have’ beans in it until I saw something about it on a cooking show, and all the Texans were giving the rest of us ‘bean in our chili’ eaters the “thumbs down”. And that’s ok…we forgive them!
In my book chili is an all year around meal because you can dress it up or dress it down according to the season. In the Spring, maybe you want a chili chock-full of full of fresh vegetables, and in the Summer maybe you desire something like a white chicken chili in a light broth. But it is indeed, undisputed that when the breeze begins to roll in from the hills and those leaves begin to burst into shades of burnt orange, cranberry and coffee — I want all the beef and canned tomato goodness with a kiss of peppery heat that one can stand, to fill my bowl to the brim. And this recipe gives you nothing less than that.Cast-Iron Chipotle Chili : The Salted Table
This recipe is also great for the adventurer within, so maybe you want to have a campfire in the backyard and invite a few friends or hang with the kids, maybe there’s a camping trip in your near future? This is the chili you’re gonna want for those “chili” nights in the wilderness.

You may be wondering why this chili isn’t smothered in avocado, sour cream, cheese and onions. If you are a lover of toppings then feel free because this chili may need to be cooled down if you’re sensitive to heat but I tend to be a purest if something’s made well and this chili is pretty darn perfect! So grab a warm blanket and eat a bowl…or two for me.The Salted Table Food Blog, The Salted Table, Nashville TN, Nashville Food Bloggers, Chefs, Personal Chef, Food Photography, Food Styling

Cast-Iron Skillet Chipotle Chili

1 lb 80/20 ground beef
3 Tablespoons Chipotle Chilies in Adobo (diced)
2 14.5 oz cans Red Beans
2 14.5 oz cans diced tomatoes
3 Heavy Tablespoons Chili Powder
2 Tablespoons Ground Cumin
1 teaspoon granulated garlic
1 Tablespoon Kosher Salt (to taste)

Method
1. Place your cast-iron over medium-high heat. Add your ground beef and crumble with a wooden spoon. Stir occasionally, breaking down the chunks of beef until meat is fully browned/cooked. Allow the liquid from your beef to reduce by half then, add your chipotle chiles, chili powder, ground cumin, granulated garlic, and salt. Stir until spice are incorporated into the beef but be careful not to burn, you may need to turn down your heat.

2. Drain excess liquid from your beans and add them to the beef along with your tomatoes. While occasionally stirring, you’re going to allow this to cook for about 20-30 minutes until the liquid begins to thicken and you have a hearty looking chili. Then you can taste to see if you need to add anymore seasoning.Cast-Iron Skillet Chipotle Chili, Quick Chili Recipes, Cooking, Dinner, Camping Food, Autumn Chili, Autumn Foods, Nashville TN, Food Photography

Notes:

Using dry beans: If you opt to use dry beans, simply soak them in luke warm water the night before you prepare the chili, this will cut down you’re cooking time though the beans will still need to be boiled off before allowing to cook in a cast-iron skillet.Cast-Iron Skillet Chipotle Chili