The great part about Chili is that its really a no recipe kind of dish, (that being said, there are some serious Chili connoisseurs who have very strict recipes and methods, I'm not one of them). Take ground meat (turkey, beef or some combination of the two), some tomato paste, yellow onions, garlic, salt & pepper; cook it in a big old pot with some kidney beans, canned crushed tomatoes, and a few healthy dashes of red wine vinegar. Let it all cook and bubble, then serve. If you can wait, chili is always better the next day though.
Because of it's simplicity, Chili is a great condiment dish. I serve my Chili with shredded cheddar cheese, sliced avocados, sour cream, Fritos or Dipsy Doodles, finely chopped white onions, and hot sauce. Let your guests customize their own bowl.
Along with a big ol' pot of chili, I made some equally easy sides. Maple roasted parsnips and carrots, and fried biscuits (don't judge until you've tried them!).
Maple Roasted Parsnips & Carrots
2 bunch carrots, washed and trimmed
6-8 parsnips, washed, and quartered
Vegetable oil (or other tasteless oil)
Real maple syrup
Salt & pepper
-Preheat oven to 400.
-Place veggies in roasting pan, coat lightly with oil, then salt and pepper. Drizzle the maple syrup on, so that the veggies are well coated but not sitting in a puddle (the maple syrup will burn in the oven, try to be sure that you haven't used it in excess).
-Roast for about 45 minutes give or take depending on size of veg. You want the veggies cooked through and caramelized.
1 package refrigerated biscuits (regular size, if you buy a "home-style" biscuit, which are much larger, make sure to cut them in half before frying, otherwise the outside will cook and the interior will remain gooey)
Oil for frying
Butter & Honey
-Fry the biscuits until they puff up and are a deep golden brown. Approx 2 minutes per side.
-Drain on paper towel and serve immediately with butter and honey.
You know you want them....