I’m visiting friends later this week and promised to bring a case of Jubelale. I stopped by the store on the way home to grab it. Little did I know, Jubelale was the theme of the evening. Happy convergences….
There was snow on Lookout Mountain and the Ochocos, the view from our porch. We usually make Jubelale chili on first snow.
- olive oil
- one onion
- some garlic
- ground beef
- one can each: chili beans, diced tomatoes, crushed tomatoes
- chili powder
- 1 bottle Jubelale
- sauté onions and garlic in oil
- add ground beef; cook until pink is gone
- add cans of beans and tomatoes, chili powder, and Jubelale
- bring to slow boil for a few minutes; turn down heat and simmer for 30 minutes or more
Serve with corn bread and milk. (Fair warning: This is a totally made-up recipe that changes each time we make it. So far, it’s always been good. I credit the beer.)
This year’s Jubelale artwork is a stunning collage by Kaycee Anseth Townsend. I like it so much, I ordered one of her other collages, Despite All of His Finery. It came today (!) and now I think I’m going back to Etsy for several others. So good.
Happy Jubelale season!