Korean Chili

We recently bought a bag of Taekyung Red Pepper Powder to make Hot & Sour soup, it was a 1lb bag and had no idea what other uses for this powder. Well we found another use and it is so good and so versatile. So here it is.

Korean Chili

1/3 cup Taekyung red pepper powder

1/4 cup coconut aminos

4 Tbsp Apple Cider Vinegar

1 Tbsp Honey

2 Tbsp Sesame oil

1 clove garlic

Place all ingredients in saucepan and cook until warm. Serve on anything and everything!

Mangia! Mangia!
 

Crock Pot Chili (Pumpkin/Butternut Squash Chili recipe too)

This is a recipe I change up the meat on a lot and it changes the flavor and texture of the chili. Sometimes I do a chili con carne, other times a chicken chili and I've also done a ground turkey chili. All turn out very good, and just dependent on what meat I have in the refrigerator.

Crock Pot Chili
2 cans of beans (drained and rinsed)
1 can diced tomatoes
1 lb meat (chicken, ground beef, ground turkey)
1 chopped onion
1-2 tbsp taco seasoning (this is a definite cheat for me, as the flavors are perfect for chili and I don't often use cayenne or chili powder so those spices usually just sit in my pantry)
2 tbs chopped garlic

That's it! I typically use whatever beans I have in the pantry and usually use two different types, pinto, kidney, great northern, black beans...etc

When I use ground beef or ground turkey I brown them both first on the stove top and then drain off the excess cooking grease.
I typically serve with sour cream, shredded cheese, and chopped cilantro.
And of course cornbread!

Pumpkin Chili/Butternut Squash Chili
Come Fall I add some flavors from the season, by following the recipe above and then either chopping up some butternut squash and putting that in or adding a can of pumpkin puree (make sure it's not the pie filling).