The fair was supposed to be here this week. 

But a huge thank you to all who had food booths around with stew, funnel cakes, candy apples and hot dogs and the cinnamon bun man. Cooler temperatures and, of course, the rain seems always to come when the fair is here. Maybe next year will be much better.

With cooler temperatures, I’m going to do one I like a lot. This is so good. 

GOOD AS GOLD CHILI

½ c vegetable oil

 4 boneless chicken breasts, skin removed

½ c water

¼ c minced onion

2 t minced garlic

1 - 15 ounce can tomato sauce

¼ c beer

½ c chicken broth

2 T chili powder

2 t ground cumin

1 t dried oregano

1 t soy sauce

1 t Worcestershire sauce 

¾ t salt

½ t paprika

¼ t red pepper flakes

1/8 t dried thyme

1/8 t dried mustard

1 to 1 ½ jalapeno peppers, optional

Heat oil in large skillet. Cook chicken in single layer for 10 minutes until cooked through, turning once.

Remove chicken from pan and drain. Cool the chicken. Cut into ¼ inch cubes and set aside. Drain all but 2 T of drippings. Heat oven medium heat. Add onions and garlic. Cook until tender for five minutes. Stir in remaining ingredients, all but jalapeno peppers. Bring to a boil, stir in chicken. Reduce heat to low and simmer 20 minutes or until chili thickens slightly. Garnish with peppers.  

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Have a blessed week and like I always say live, laugh and love and remember to spend time with family and friends. God bless you all.