All-American Fall Equinox chowdown

Here's to the passing of another beautiful summer. I'm celebrating the equinox with my own delicious buffalo chili and apple crisp, kicking back with a Jon Krakauer book and Bob Dylan's new album Modern Times. Here's to a great fall.


Buffalo Chili

• 2 pounds ground buffalo
• 2 cans organic chili beans (pinto)
• 2 cans diced tomatoes
• 2 small cans tomato sauce
• 1 onion
• cumin
• sage
• chili powder
• dash of black pepper
• spoonful of salt
• spoonful of sugar

Combine all canned ingredients in large pot over medium heat. Add spices. Brown meat and onions in skillet with sage, over medium high burner. When meat just barely begins to brown, stir into pot. Taste; add spice until perfect. If you taste too much tomato, add more sugar or salt. Turn to low and simmer until ready.


Apple Crisp
(For best results, double the topping.)

• 3 pounds tart organic apples
• 2 tablespoons lemon juice
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup rolled oats
• 4 tablespoons cold butter (1/2 stick)
• 1/2 cup chopped walnuts or pecans

Peel, core and chop apples, toss in a bowl with lemon juice to prevent darkening. In a separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples. Set aside.

In another bowl combine flour, sugar and oats.

Cut butter into 8 pieces, and cut butter into flour until mixture looks like crumbs. Stir in nuts. Butter a 10 X 10-inch baking dish. Spread apples in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned. Serve warm or at room temperature.