Fall Pairings: Chili & Grilled Cheese
There are some food pairings that are simply meant to be: milk and cookies, chips and salsa, biscuits and gravy, chicken and waffles and many more. Just as peanut butter pairs with jelly, a sizzling grilled cheese is the perfect companion to a bowl of warm, flavorful chili. And as cooler, fall temperatures arrive, there’s not a more comforting meal to snuggle up with by the fire.
Moore’s Original Chili is anything but ordinary, and with just 6 steps, it’s easy to pull together for a weeknight dinner. Serve it with the Moore's Bacon Grilled Cheese Sandwich and your family will be begging for MOORE!
2 lbs. ground beef
1 cup Moore's Original Marinade
1 cup onions, chopped
3/4 cup green peppers, chopped
1 clove garlic, minced
1 (16oz.) can kidney beans, drained
1 (16oz.) can whole tomatoes, drained and chopped
1 (16oz.) can tomato sauce
1 (4oz.) can green chilis
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
Shredded cheddar and crackers, optional
Brown ground beef.
Add Moore's Original and simmer for 10 minutes. Drain.
Add onions, green peppers & garlic to beef. Saute for 10 minutes or until veggies are soft.
In a large pot, mix beef mixture with remaining ingredients.
Bring to a boil then simmer for 20-30 minutes, stirring occasionally.
Serve in bowls and top with cheddar cheese and crackers, if desired.
6 Strips of Bacon
1 1/2 Tbsp. Moore's Original Marinade
4 Slices Bread
4 Slices Cheddar Cheese
1/3 Stick Butter, melted
Place bacon strips in a shallow bowl and pour 1 Tbsp. Moore's Original Marinade on top. Marinate for 5 minutes.
Remove bacon and discard marinade.
Fry bacon until crisp. Set aside.
Place 2 slices of cheddar cheese on a slice of bread. Add 3 slices of bacon. Top with another slice of bread.
Combine melted butter with 1/2 Tbsp. Moore's Original Marinade and brush on both sides of the sandwich.
Grill in a skillet or griddle pan until cheese is melted.