End of the Summer Chili Pot and corn bread muffins was on the menu tonight. I thought it was pretty tasty, but I have to admit, the kids like regular chili better. But this chili is a great way to get some more vegtables in their diet.

End of the Summer Chill
2 TBsp. olive oil
1 lb. hamburger, ground turkey or pork(I used hamburger)
1 red onion (didn't have red onion, used yellow onion)
3 cloves garlic, chopped
1 zuchinni, chopped (their cheap at Aldi's)
1 red bell pepper, chopped
2 chilis (didn't have any, so I did have a jar of jalepeno's, so I chopped a few of those)
Salt and Pepper
3 ears corn, kernals scraped off
2 Tbsp. chili powder
1 Tbsp. sweet smoked paprika (I only had regular paprika)
1 12oz. beer
1 28 oz. can Fire roasted tomatoes
2 TBsp. fresh parsley(used dried, reduced to 1 Tbsp.)

1. In a large heavy pot, heat the olive oil, over medium-high heat, until smoking, add beef and cook, stirring, breaking up until browned. Stir in onion, garlic, zucchini, bell peppers, and chili's, season with salt and pepper. Stir in corn, chili powder and paprika. Cook until veggies are tender, 6-7 minutes.
2. Stir in beer and cook until reduced slightly, thyme and tomatoes, cook until slightly reduced, about 5 minutes.
The recipe also said you could turn off heat and then add juice of lime or grated peel, I actually forgot, but use your judgement on that.
To serve, top with cheese and scallions
Recipe from Rachel Ray August edition

Using zuchinni made me think of one of my favorite ways to prepare zucchini. I got the basic recipe from my Mother-in-law and have made a few alterations. It is so yummy.

1. Fry about 6 slice of bacon, drain grease reserving a couple tablespoons in pan. Set bacon to the side to cool. After it has cooled, crumble.
2. Cut up zucchini and 1/2 onion and fry in bacon grease intil browned, don't use too much grease or the zucchini will become soggy, but enough not to burn.
3. After zucchini and onion is brown, add 2-3 diced tomatoes (can use canned, but fresh is better) Heat until warm, add crumbled bacon
4. Top with shredded cheese.
I serve this with hamburgers or grilled chicken breast. Great for those of you who have gardens.

My youngest son, LOVES ramen noodels, so knowing he would not eat the chili, I prepared ramen noodles, changing it up a bit.
2 Tbsp. olive oil, heat
1 bonesless chicken breast, cubed, cook until no longer pink
Add
2 carrots, chopped
1 1/2 TBsp. Onion flakes
1 garlic clove (use powder if you don't have fresh)
Salt and Pepper
Seasoning packets from 2 Ramen noodles, 5 cups water
Bring to boil, reduce heat, simmer 15 minutes
Break noodles into small pieces and stir into soup, cook on medium for 3 minutes.
Add a bit of parsley before serving.
Dawson liked it and it was a way to add some veggies and meat, protien!

Now, I'm going to enjoy the beautiful summer evenig on the patio!