I definitely have to agree that Sedona is the most gorgeous place in all of Arizona. Quite possibly the most beautiful and serene place I have ever been. Mr. W made this fabulous picture for me. He took 17 shots of the scenery from this look out by the airport and seamed them together (I have no idea how - he is just amazing!). This trip was my birthday present and this picture that I am sharing with you, is my souvenir.
We had an amazing trip, drove through the city and visited the most gorgeous landmarks! I am hoping Mr W will take my hints and plan an overnight trip in Sedona around New Years.
When we got back to Phoenix I had a chill in my bones (I live in the desert, we think 70 is chilly). So, I ventured to make some chili to warm us up and welcome us home. But, not just any chili would do. I wanted Italian food too. So, I seamed the two together (see I can seam too) and created an Italian Chili. The pictures below were taken on the second batch with no peppers (Mr W doesn't eat them). But, I assure you they are delicious with them too!!!
Just a note: We are back up in the 90's to 100's now. The chili is in the freezer. We will pull it back out the next time we have a cool front come through and enjoy it once again. Lastly, you can easily cut this recipe in half. I made a larger pot so we had some to freeze. It freezes and defrosts perfectly!
10/12 UPDATE: I just ate a container of this chili a year later (that has been frozen), it is perfect. Great freezer food.
makes 12 cups – 6 (2 cup) servings
Pinch kosher salt
1 pound 90% lean ground beef
1 pound hot Italian chicken sausage, casings removed
1 tablespoon Italian seasoning
1 ½ cups chopped onion
1 cup chopped green peppers
4 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
2 15-ounce cans chili beans (I prefer S&W)
2 10-ounce cans tomato sauce
1 teaspoon chili powder
¼ teaspoon cumin
¼ cup fresh parsley, chopped
Pecorino Romano, grated for serving
Garlic cheese croutons, for serving
In a large skillet over medium-high heat, sprinkle salt. Add beef, sausage and Italian seasoning. Cook until meats are browned. Drain drippings.
In a large pot over medium high heat add browned meats, peppers and onion, cook until onions are translucent. Add garlic and cook for 2 – 3 minutes.
Add diced tomatoes, chili beans, tomato sauce, chili powder and cumin. Simmer for 1 hour. Add parsley, stir well to combine.
Serve with grated Pecorino Romano and croutons.