Phew! This year sure flew by… I completed my Graduate Certificate through the University of Missouri (Mizzou), thinking for sure the last course on public budgeting and taxation would be a snooze fest but I actually learned a lot! Also, SO much has happened since my last post. We bought a home in Citrus Heights, CA basically the same week the Golden State Killer was captured nearby (talk about ssdgm), visited the UK, Scotland by way of London more specifically. Our flight was cancelled thanks to the Beast from the East; an apocalyptic winter storm that pushed our travel plans a week and nearly shut down an entire country.
All appears to have come full circle as the enchantingly brisk weather once again approaches, bringing with it my favorite time of year and another turn completed on this crazy ride called Earth. What better way to mark the seasonal transition than with a savory low-carb chili recipe. I chose to top it off with Trader Joe’s shredded mild cheddar and the deliciously rich and creamy Organic Valley sour cream. I also decided to pair this meaty dish with my new fave ‘bargain’ wine, BV Costal Merlot.
1 lb free-range organic beef
1 lb foster farms locally raised ground turkey
6 minced cloves of organic garlic
5 chopped organic radishes
3 medium carrots
2 bell peppers (I used red and yellow)
1 can of diced tomatoes with chilies
1 can of diced tomatoes (no chilies)
Sauté meat and garlic until brown
Drain the excess oil
Add carrots, peppers, and tomatoes
Cook covered until the carrots at soft, about 30-45 minutes on low heat
Add topping, grab your red wine, and enjoy!