Outdoor Entertaining: It’s Chili in September
By Jean Miersch
And so it goes … another summer season in the books. We’ve certainly enjoyed our share of sunny, steamy days, and it’s been glorious. But I’ll say what I say every year at this time: September is simply the best. If you haven’t yet had the chance to enjoy a September beach day, do it this year. It really feels different. The sun warms you rather than bakes you, and the difference is wonderful. Even with the inevitable Indian summer days we’re sure to have, the air is still different. September evenings hint at a coming crispness, and the morning haze glistens like at no other time of year. So welcome, sweet September – I’ll wholeheartedly celebrate your arrival.
Let’s do something really special. How about hosting a chili cook-off party? I’ve been wanting to do this for a while. Engaging guests by making them part of the event is a sure way to make a party fun – so let’s do it! While not everyone will enter a chili for competition, everyone can participate by voting for a favorite. Of course, the more competitive of your family and friends will be eager to enter a chili recipe – and of course, you’ll enter your own.
To avoid too many of the same type, consider suggesting categories like turkey chili, white bean chili, vegetarian chili, as well as good old-fashioned beef chili. If you have enough entrants for each category, award multiple prizes. As long as you have a minimum of five or six entries, you’ve got a contest. Once you've recruited your contestants, you’ll need to think about setup and ballots for voting. Here are some rules to help:
1. Keep the identity of each chili cook a secret for fair voting. Use clever names or numbers for the entries. Have your participants bring their chili in an electric slow cooker and ask each to bring a ladle (unless you have enough). If possible, have them drop off the chili early to preserve anonymity. Consider how many outlets you’ll need and whether your circuit can handle it. It might be best to spread out the slow cookers to keep the chilis warm, then arrange them on one table just before the tasting.
2.Invite guests to taste a spoonful of each chili and fill out a ballot before sitting down to eat it as a full meal. Provide crackers and water between tastings to cleanse their palates. Have guests rate each chili on a scale of 1 to 10 on the ballots provided. The chili with the most points wins.
3.Offer prizes! A wooden spoon or a personalized apron is always fun. A screen printer can add a message like “September 2025 Chili Cook-Off Winner.” The possibilities are endless, so have fun with this.
To make the most of a glorious September evening, our party will obviously be an outdoor one. A little chill in the air calls for a warm firepit. It creates instant atmosphere – and we’ll use it later for dessert. For chili, we’ll need bowls and spoons (I still have a stash of bamboo ones that are perfect), plus plates for the sides we’ll offer to soothe the chili heat. For toppings, provide small bowls of cheddar cheese, salsa, cilantro, diced avocado, tortilla chips, sour cream, sliced jalapeños, and green onion. These can be displayed on the chili table for dinner servings but not used during the tasting round – that should be chili only.
My chili entry, though I won’t really compete, will be Confetti Chili – a turkey-based recipe with colorful veggies and beans, hence the name. Bright orange sweet potatoes provide sweetness, and a generous dose of oregano is the secret to its fabulous flavor. It’s a winner.
For sides, we’ll start with something seasonal and fun – peanut butter apple dip served with crisp apple slices. It’s creamy, sweet, and just the right amount of indulgent. Cornbread is a chili essential, and a lemony kale salad with a mild olive oil dressing will complement everything beautifully. (Tip: Kneading the kale, as the recipe suggests, really reduces bitterness and transforms the texture.)
For drinks, we’ll offer a selection of beers – chili’s classic companion – but our signature cocktail this time will be a light Hugo Spritz. Made with elderflower liqueur, prosecco, soda water, and a touch of mint and lime; it’s floral, bubbly, and perfectly refreshing. It plays well with the bold flavors of chili without competing – just what you want for a late-summer gathering.
Finally, for dessert? Gather by the firepit and enjoy warm apple turnovers. Serve them straight from the oven or lightly toasted over the fire, wrapped in foil if needed. Their flaky crust and cinnamon-spiced apple filling evoke all the coziness of fall. Add a scoop of vanilla ice cream or a drizzle of caramel if you’re feeling fancy. They’re nostalgic, simple, and perfect for celebrating the shift in seasons.
As you enjoy the last moments of this crisp evening, toast the award-winning chefs first, then raise a glass to September – the golden hour of the year, full of warmth, flavor, and good company. Welcome it with friends and family, one bowl of chili, one crisp apple slice, and one perfect turnover at a time.
Lindsay’s Peanut Butter Apple Dip
Ingredients:
1 cup creamy peanut butter
1 cup vanilla Greek yogurt
2 tablespoons honey
1 teaspoon ground cinnamon
A pinch of salt
Sliced apples for dipping (Honeycrisp and Granny Smith are great options)
Instructions:
In a medium bowl, stir together peanut butter, yogurt, honey, cinnamon, and salt until smooth and creamy. Chill before serving. Slice apples just before guests arrive and drizzle with lemon juice to keep them fresh.
Hugo Spritz
(serves 1)
Ingredients:
1 ounce elderflower liqueur
(such as St-Germain)
4 ounces prosecco
2 ounces soda water
Fresh mint leaves
Lime slices
Ice
Instructions:
In a wine glass filled with ice, add elderflower liqueur. Gently stir in prosecco and soda water. Garnish with fresh mint and a slice of lime. Light, fizzy, and effortless.
Easy Apple Turnovers
(makes 8)
Ingredients:
1 sheet puff pastry, thawed
2 medium apples (peeled, cored, and diced)
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon flour
1 egg (for egg wash)
Optional: coarse sugar for sprinkling
Instructions:
Preheat oven to 400°F (200°C). In a bowl, mix apples, brown sugar, cinnamon, lemon juice, and flour. Roll out the puff pastry and cut into 4-inch squares. Spoon a little filling into each square, fold into a triangle, and seal the edges with a fork. Brush with beaten egg and sprinkle with sugar if desired. Bake for 18-20 minutes or until golden brown. Serve warm.
Lemony Kale Salad
Ingredients:
2 bunches kale, fibrous stems (in the middle of the leaf) removed
½ cup grated Parmesan cheese
½ cup slivered almonds
For the dressing:
2 tablespoons fresh squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon garlic, grated
1 teaspoon Dijon mustard
½ teaspoon salt
1/8 teaspoon pepper
Instructions:
For the kale, remove the fibrous stems, leaving just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. Use a similar motion as you would kneading bread. Move the leaves around every several kneads so you aren't massaging some more than others. It sounds odd, but it really works. Slice the massaged kale into bite-size pieces. To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined. To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine.
Confetti Chili
Ingredients:
1 to 2 pounds of extra lean ground turkey
2 yellow peppers, diced
2 red peppers, diced
2 orange or green peppers, diced
2 sweet potatoes, peeled and diced
2 cans each: kidney beans, cannellini beans, black beans
1 12-ounce can of corn
1 16-ounce can of diced tomatoes
1 32-ounce container of chicken stock
1 container of fresh salsa
2 to 3 tablespoons of chopped fresh oregano
Salt and pepper
Tortilla chips and sour cream for garnish
Instructions:
Brown ground turkey in a large pot with a little olive oil. Add diced peppers and sweet potatoes and cook until slightly tender. Add chicken stock, diced tomatoes, white beans, kidney beans, and black beans. Add the container of fresh salsa and corn. Cook until all veggies are tender. Season with salt, pepper, and plenty of fresh oregano. Serve topped with tortilla chips and sour cream. Yum!
