Chili Honeymoon Style

Our meal, featuring the Tillerman Red Table Wine from Hook & Ladder Winery

This evening we are blogging from beautiful Cannon Beach, Oregon. We've been told Oregon is a really pretty state... and it has yet to let us down.  We both agree that the views and vistas along US 101 in OR are gorgeous and ever-changing. Sorry California, but Oregon is in the lead.... and we are only half way through the state.

Last night we stayed at Umpqua Lighthouse State Park near Winchester Bay.  We got there around 5:15  PST and began cooking dinner. It was really good, but today we heated up for lunch and it was FANTASTIC. Chili is always best when it soaks overnight.

Chili:

1lb ground turkey
1 small onion
1 red bell pepper
McCormick's Quesadilla Casserole Spice Packet (so we didn't have to actually purchase)
Garlic & Bell Pepper Seasoning (used also with our mussels pasta.)
Some good beer
Tomato sauce (5 oz or so...)
Fire Roasted tomatoes with garlic (small can)

We had a small pot and actually had to scoop some out.
Season turkey with the garlic & bell pepper seasoning. Diced and add the vegetables. Add everything else and simmer. The longer the better.

Justin, giving the go ahead to serve. 

Simmering.

Now we are off to EVOO to a cooking show in Cannon Beach. Enjoy!