Mich's Meaty Mole Chili

The meat extravaganza (and a few special additions) brings this dish to life in my rendition of mole chili. This recipe is in reverence to a river trip that I took last fall; running the gates of ladore. It was my first ever multi-day river trip, and I had no idea what was in store for me. Aside from phenomenal scenery and wonderful company, the culinary delights that came out from the woodwork was equally inspiring. On this very trip, I had the best chili that I've ever had in my life, made by a fellow river mate. Tonight, as I spooned this delicious dish, I was taken back to the scenic landscape of Ladore, the campfires, and the people. Thanks again Joshie, for an amazing trip!

6 garlic cloves

1 red onion

3 cups dried beans

2 cans diced tomato (or fresh tomatoes if it's in season! diced, drained, pureed)

1/4 cup apple cider vinegar

2 cups vegetable or chicken broth

1 12oz bottle of dark beer (I used some homemade porter)

2 cups corn

1/2 lb bacon

1/2 lb venison

1 lb ground meat

2 sausages

1/2 cup unsweetened cocoa

2 Tbsp molasses

1 cinnamon stick

5 Tsp chili powder (if you're lucky like me, you'll have some stashed from NM!)

To flavor: cinnamon, cumin, salt/pepper, honey

*Before starting, soak the beans over night.

1. Brown meat separately, then set aside.

2. In a 6-8 qt dutch oven, saute the garlic and then add the diced onion. Add beer until it is reduced.

3. Add, tomatoes, stock, and the remainder of the ingredients.

4. Add meat in, and simmer, or put in oven at 400 degrees, for at least 2 hours. The longer the better!

5. Serve w/a side of homemade corn bread, salad, and toppings (plain yogurt, cheese, and fresh red onion).

Sausage Cheddar Biscuits

While I was putting the flour away, I noticed the bag had a recipe for Sausage Cheddar Biscuits on it.

Bacon Cheddar Biscuits Based on the King Arthur Flour bag recipe

Ingredients
3 cups King Arthur White Whole Wheat Flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fleur de sel
½ cup butter, chilled
8oz Morning Star Farms Original Veggie Sausage Patties
2 inch cut of a 2lb block of Tillamook Vintage Medium White Cheddar Cheese (about 1 ½ cups when chopped)
1 cup reduced fat buttermilk
½ cup Nancy’s Organic Nonfat Yogurt

Cut the stick of butter into ¼ inch squares. Separate the squares from each other and put on a plate; place in the freezer.
Heat a skillet to medium high and add the veggie patties. Cook thoroughly; approximately 7 minutes each side. Put patties on a plate and put in the freezer to cool.
In a mixing bowl whisk together the flour, baking powder, baking soda and salt. Cut the chilled butter squares in with a pastry cutter until mixture is crumbly and somewhat homogenous. Put the mixing bowl in the refrigerator.
Preheat the oven to 425°F. Place a piece of parchment paper on a baking sheet.
Cut the cheese into ¼ inch squares by making slices, then cutting the slices into sticks, and the sticks into chunks. Take the veggie patties from the freezer, and make four cuts across. Turn 90 degrees and make four more cuts, resulting in squares approximately ¼ inch in size.
Remove the mixing bowl from the fridge and add the cheese and veggie sausage. Add the yogurt, buttermilk and yogurt. Mix with a rubber spatula by turning the mixture and smooshing down. Work just until everything is evenly moistened.
Turn the dough straight onto the parchment paper and pat into a rectangle about ¾ inch thick. Cut the dough into 2 inch squares. Brush with melted butter if so desired, and pull the squares of dough apart so they aren’t quite touching.
Bake for 20-25 minutes until medium- to deep-golden brown. Serve immediately.

The cheese from these biscuits runs out onto the pan quite a bit forming lovely little cheese crisps to nom on. Phil says that’s the best part. They are delicious when piping hot, right out of the oven! We had them with beer for dinner.