Southwest Chili and Potato Pom Poms

Well this month is a very busy month for us here at the Goguet Residence.  We just got back from a breathtaking vacation in the Turks and Caicos Islands, we have several visitors coming from France to visit over the next three weeks and we have to get ready for Thanksgiving.  I am sure November will go by so fast, and then Christmas and New Years will be here before you know it.  Where did the year go?  I digress, I will make sure to post a year in review and count all our blessing another time.

Having come back from the island to cold weather and really not a lot of sleep I wanted to make something for dinner that would be warm and welcoming; but quick and uncomplicated as well.  I was sure that a nice southwestern style chili would be great and why not use it as a topping over homemade potato pom poms?  It is a satisfying and great comfort food for these chilly nights.

I asked my daughter to help with dinner, this is a great bonding time for us and all too soon she will grow up and move on.  These will be memories she will cherish for a lifetime.  I am sure that when she looks back on growing up and the time we shared; she will want to do the same for her children. I can’t tell you how amazing it is to have your children grow up and share their favorite memories with you, the things they want to do for their own families and the memories they would love to recreate with their own children.  Every Sunday we have Family Dinner, and all the kids come over.  I always get a warm feeling when they start talking about “remember when” and “I loved doing this or that” I truly cherish these moments more than can be expressed.

Ok so onto the recipe. You will need the following for the Chili (Potato Pom Pom recipe to follow)

 

1lb ground beef

1lb Pork

1 med sweet onion chopped

1 med red onion chopped

3 cloves garlic minced (I used more, I like garlic, start with 3 cloves and taste if you like more add it)

1 bunch of fresh chives chopped

2 large jalapeño peppers chopped (scoop out the seeds unless you like the dish to be significantly spicier)

2 tsp ground cumin

1 tsp chili powder (more if you like the kick)

2 tsp sugar (optional, the sugar helps cut down the acid from the tomatoes)

3 tomatoes diced

2 tsp of butter

1 cup shredded sharp cheddar cheese

Salt and pepper to taste

In a large pan over medium high heat brown the ground beef and pork, add salt and pepper before cooked through for flavor. Using a wooden spoon break it apart as it cooks so as to have smaller pieces rather than bulky clumps.

Set aside; in a large pot over medium high heat add the butter and garlic, once melted and the garlic is fragrant (about 2 minutes) add the onions, chives and peppers; continue to sauté until the onions are translucent. Add the tomatoes and meat to the pot and all spices reduce the heat to medium and cook until it thickens up.  At first it will seem that there is not enough of a base for the chili, but as the tomatoes cook and release their juices it will combine nicely with the rest of the ingredients and the entire dish will come together.  Everything is fresh from the produce section, no canned items and the taste was magnificent. Really a great dish to serve on these cold wintry days to come. You could add beans to it as well and serve with a nice baguette rather than the pom poms if you prefer. Whichever way you prepare it I am confident it will come out great for you as well.

Potato Pom Poms

5 russet potatoes

1 cup flour

3 eggs beaten

2 cups crushed potato chips (I used baked chips in a smoky sweet flavor to accompany the chili)

2 tbsp onion salt

1 tsp pepper

Preheat the oven to 400 degrees

Peel and puncture the potatoes with a fork. Cook the potatoes in boiling water or in the microwave until fork tender but still firm.  Remove and allow to cool. Using a cheese grater; grate the potatoes, add the onion salt, ¼ cup of the crushed chips and pepper. Form the potato into 1 inch balls, place on wax paper. Roll each ball first in the flour then the egg finally the crushed chips. Cook for 12 – 15 minutes or until starting to get crispy.  They will be crunchy on the outside and nice and soft on the inside.

Put a few pom poms in a bowl, cover with cheese and chili and more cheese.

This was exceptionally good, MacKenzie made the potato Pom poms and I have to say she did a fantastic job.

As always enjoy the recipe and if you use it please let me know and your feedback is always welcome.

Bon Appétit

LauraLovingLife

4 thoughts on “Southwest Chili and Potato Pom Poms

  1. the meal was great, but the weather could not compare with this past week end. I do not like cold weather and darkness at 5pm, 😉
    great meal, filling and tasty.

    • Thank you Darling and I agree, 5 days on an Island was great, but I like our home life just as much! I am glad you liked the meal, and I am looking forward to all the entertaining we will be doing this month! Love you!

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