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Cozy Meal by the Fire

Weeknight Chili and Cornbread

When the kids were younger and trick o' treating was a BIG deal, we would invite friends and family over for a big batch of chili and cornbread before heading out for the sugar-palooza hunt! It was the perfect way to warm everyone up before walking in the chilly fall night ... and to get the kids to eat something healthy. It has since become a family tradition, so we thought we'd share!

Even though the kids are past the trick o’ treating days, we still love making a pot of chili. It’s the perfect weeknight meal, and makes great leftovers when you need a quick and hearty lunch. This recipe is courtesy of Tieghan over @halfbakedharvest. We love many of her dishes, and this one does not disappoint! It’s so easy, and a timesaver since you can make it in the slow cooker, which is our go-to appliance in the fall. Derrick puts it all in the cooker, and when we get home at dinnertime, it’s ready to eat!

We recently tried her Sweet Honey Jalapeño Cheddar Cornbread Biscuits, and they are amazing as well. The buttery flavor and flaky biscuits are super delicious with a big bowl of chili. Derrick puts out different toppings so everyone can help themselves and top the chili with their favorite combo. My personal fave is cilantro, avocado and a big dollop of sour cream. Let us know if you try these recipes this fall!

 

Healthy Slow Cooker Turkey and White Bean Chili

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

2 SMALL YELLOW ONIONS, CHOPPED

4 CLOVES GARLIC, MINCED OR GRATED

2 POUNDS GROUND TURKEY OR CHICKEN

2 RED PEPPERS, SEEDED AND CHOPPED

2 CHIPOTLE PEPPERS IN ADOBO, FINELY CHOPPED

2 TABLESPOONS CHILI POWDER

1 TABLESPOON SMOKED PAPRIKA

2 TEASPOONS GROUND CUMIN

1 TEASPOON GROUND CINNAMON

1 1/2 TEASPOONS SALT

2-3 CUPS LOW SODIUM CHICKEN BROTH

1 CAN (28 OZ) CRUSHED TOMATOES

1/4 CUP TOMATO PASTE

1 TABLESPOON APPLE BUTTER

2 BAY LEAVES

1 CAN (14 OZ) WHITE BEANS, DRAINED

CHEDDAR CHEESE, AVOCADO, GREEN ONIONS, SOUR CREAM AND CILANTRO FOR SERVING

Click on the link here for instructions. Hope you enjoy it as much as we do!

 

Sweet Honey Jalapeño Cheddar Cornbread Biscuits

1 1/2 CUPS ALL-PURPOSE FLOUR

1 1/2 CUPS CORNMEAL

5 TEASPOONS BAKING POWDER

1/2 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1/2 TEASPOON PEPPER

1 1/2 STICKS COLD UNSALTED BUTTER CUT INTO SMALL CUBES

1 EGG LIGHTLY BEATEN

3/4 CUP BUTTERMILK

1/4 CUP HONEY

3/4 CUP SHARP CHEDDAR CHEESE, CUBED

2 JALAPEÑOS, DESEEDED AND DICED

 

Click on the link here for instructions. Enjoy!

 

 

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One last look at the home that built our story...
Dear Oregon,
You raised us. Derrick and I have lived here our entire lives—two kids with big plans who became a husband-and-wife team, parents, and the duo behind Clouz Houz. Tumalo Ranch was our canvas. We opened walls, learned patience, hosted late dinners on the back patio, and put our stamp on a place that stamped us right back.
It turns out it’s never too late for a little change. We’re saying yes to Tennessee. New streets to learn, new porches to sit on, fresh projects to pour ourselves into. Oregon will still be home in our heart of hearts. I already have travel plans in October, so this isn’t goodbye. But wow, I’ll miss you.
We packed the boxes and did one more slow lap through each room. For now, Oregon. We love you. We’ll carry you with us to Tennessee and back again-soon.
I can’t believe this was our final Supper at the Ranch.🥹 One last hoorah in this home, with my parents in town, sitting outside on the most gorgeous end of summer evening. The views, the laughter, the food... everything about it felt like a memory I’ll hold onto forever.
Entertaining has always been one of my favorite ways to show love. Setting a table, pouring a glass, serving a meal... it’s how I take care of the people around me. And this night, our last dinner here, reminded me why it means so much: because meals become moments, and moments become memories.
It’s bittersweet knowing this was the last dinner outside like that... for now. With renovations ahead, we won’t have a functioning kitchen or dining space for a while, but nights like this make me even more excited to create the next chapter.
The menu was one of my favorites: Aperol Sunset cocktail, cheesy stuffed fried olives, weeknight ragu over zucchini ribbons and pasta, and Lemon Amalfi cake. Truly the perfect send-off. The nigh couldn’t have been more perfect
Comment ‘SUPPER’ and I’ll send you the link to the blog with the full menu + recipes. Let me know if you try them out-l’d love to see how you bring them to your own table.
Unfortunately I do love... The tiny luxuries that keep me sane🙃
A board + a glass of wine and calling it dinner. A weekly blowout because I feel human after. Staying in bed with Lucy way too long on saturday. Long, chatty brunches. “Just one episode” of any RHO turning into three. Espresso martinis after dinner when I said I was done with caffeine. Collecting beauty products like they’re baseball cards.
None of it is essential, all of it makes life feel a little more fun— especially in this cozy, getting-dark-early season. I’m choosing delight where i can find it.
What’s your guilty pleasure?