Smoky Sweet Campfire Chili
- 4 slices bacon, diced
- 12 oz smoked sausage, diced
- 1 onion, finely diced, about 1 1/2 cups
- 1 apple, peeled and diced, about 1 cup
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 large sweet potato, peeled and diced, about 2 cups
- 2 chipotles in adobo sauce, minced
- 2 tbsp adobo sauce (from the can of chipotles)
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 2 cans cannellini or Great Northern beans, rinsed and drained
- Salt and pepper, to taste
- Grated white cheddar, for serving
- Sliced green onions, for serving
In a Dutch oven or medium pot, cook the bacon over medium high heat. Drain off all but 1 tbsp of the bacon grease. Add the smoked sausage and brown for 3-4 minutes. Add the onion and apple and saute until softened, about 5 minutes. Add the garlic and stir well for about 1 minute, then add the chicken broth, sweet potato, chipotles, adobo, paprika, and chili powder. Simmer for about 20 minutes, until sweet potatoes are tender. Add the beans and continue to simmer. If a creamy, thick texture is desired, mash some of the beans and sweet potato against the side of the pot with a wooden spoon. Season to taste with salt and pepper, then serve with grated white cheddar and sliced green onions.
Fall S’mores Dip
- 1 cup chocolate chips (I used half dark chocolate chips, half cinnamon chips)
- About 1/2 bag large marshmallows (I used pumpkin spice marshmallows)
- Cinnamon graham crackers or gingersnaps, for serving
Preheat oven to 350 degrees. Scatter the chocolate chips in a 9 inch pie plate. Arrange the marshmallows on top in a single layer and bake for 5-8 minutes, until marshmallows are melty and lightly browned on top. Serve with cinnamon graham crackers or gingersnaps for dipping.
