I must admit, I am sitting in a robe in Cancun. I’ve basked in the sun, worked out, and am sipping an a little tequila concoction before getting ready for dinner. Not too shabby of a day here in beautiful Mexico. We’re on day 3 of vacation and tomorrow is our last full day at the resort.
For anyone interested in an adult-only, all-inclusive resort, Excellence Playa Mujeres never disappoints. This is visit #3 and it’s hard to even consider anywhere else. Unlike many all-inclusive resorts, I haven’t even tried every restaurant…and I’ve had 3 tries at it! It is a very special place.
Being here when work emails aren’t rolling in has been especially relaxing and other than to post a podcast episode, I haven’t touched my computer at all. Isn’t that what vacation is all about? Instead I’ve been reading, relaxing, and sneaking in a bit of activity, such as the daily tennis clinic at 9am.
The biggest decisions have been where to eat and where to relax – beach or pool. Life is rough this week. Feeling fortunate, for sure.
For everyone back in the Midwest, enjoying the not-so-fabulous temperatures, I’m thinking of you. And no, I’m not just saying that. The holidays are right around the corner and after a few days of tacos and margaritas, a girl could use vegetables. Or chili.
My friend, Lynne, submitted this recipe for this year’s chili contest. She described it as unique and often an acquired taste. A recipe from The Frugal Gourmet Cooks American cookbook, this recipe is full of fiber and big on chili sauce flavor. Love chili sauce? This recipe is for you! Not so keen on the tang? You should probably pass. A most unique chili that is hearty, filling, and very flavorful!
Author: Nicole Morrissey
Serves: 10 servings (1½ cups each)
- 1 lb dry kidney beans, soaked, cooked, and drained
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 3 onions, diced
- 1 tsp whole cumin seeds
- 2 jalapeno peppers, seeds removed and minced
- 2 cups chili sauce
- 4 tomatoes, chopped
- 2 green bell peppers, diced
- 1 Tbsp Worcestershire sauce
- 1 cup dry red wine
- 1 tsp salt
- 1 rotisserie chicken, skin removed and diced
- Soak, cook, and drain the beans according to package directions.
- Heat olive oil in a large pot. Once hot, saute the garlic, onions, cumin seeds, and jalapeno peppers until the onions are clear.
- Add all remaining ingredients and cook for 1 hour over medium heat.
Recipe from The Frugal Gourmet Cooks American, submitted by Lynne
Serving size: 1½ cups Calories: 336 Fat: 5.0 Carbohydrates: 46.6 Sugar: 15.5 Sodium: 928 Fiber: 7.6 Protein: 21.9 Cholesterol: 37