Bonfire night

Saturday night was the fourth get together of local summer LID families. This time we met at the home of Sonia and Hugh for a bonfire chili night. It was an absolutely perfect, cold, crisp evening with clear skies. It was a blast
sitting around the bonfire with everyone, chatting and having a great time. Especially fun was to watch Seth and Eammon, being little pyros, seeing how big they could build up the fire. Sonia made 2 different kinds of chili,
both of which were wonderful, and I added my Fruit & Nut Turkey Chili to the mix. We also had grilled hot dogs & kielbasa, mac & cheese, various dips, appetizers, desserts, hot mulled cider and of course s'mores. Delicious food all around. Thank you Sonia & Hugh for hosting a fabulous evening!


Lisa's Fruit and Nut Turkey Chili

2 T. olive oil
3 c. onions, chopped
6 cloves garlic, minced
1 1/2 lbs. ground turkey
3 T. chili powder
3 T. ground cumin
2 T. unsweetened cocoa powder
1 T. hot curry powder
1 tsp. cinnamon
2 28-oz. cans crushed tomatoes
2 4-oz. cans diced green chili peppers
2 med.Granny Smith apples, core, peeled and chunked
1/2 c. raisins
2 15-oz. cans black beans, rinsed and drained
1/2 c. slivered almonds, toasted
cheddar cheese
sour cream

In large pot, saute onions in the olive oil until golden brown. Add the garlic and the ground turkey, cook until the turkey is browned. Stir in the chili powder, cumin, cocoa, curry powder and cinnamon. Cook, stirring constantly for 1 minute to bring out the aroma of the spices. Add the tomatoes, chili peppers, apples and raisins stir to mix in well. Bring to a boil and reduce heat to a simmer, cover and cook one hour, stirring occasionally. Add the black beans and almonds, heat thoroughly. Serve with cheddar cheese and sour cream.