THE MENU (FOR 12):

THE MENU (FOR 12):
*Pinto bean chili.
*Cheesy corn-chili muffins.
*Baby greens with purchased honey mustard dressing, apples and toasted walnuts.
*Microbrew beers.
*Pumpkin or maple doughnuts.
*Hot apple cider.
PINTO BEAN CHILI
Be sure to start this recipe at least a day ahead of time since the beans need to soak overnight.
2 1-pound bags dried pinto beans
1tablespoon plus 1 teaspoon salt
1/4cup vegetable oil
1 very large onion, peeled and finely chopped
128-ounce can crushed tomatoes in puree
16-ounce can tomato paste
2 1/2tablespoons chili powder
4garlic cloves, minced
1 tablespoon cumin
2 teaspoons dried oregano
1/2teaspoon cayenne pepper
10 cups water
1cube vegetable or chicken bouillon
3 cups frozen corn kernels
Sour cream
Grated cheddar cheese
Chopped seeded tomatoes
Chopped red onion
Chopped fresh cilantro
Place beans in colander. Rinse well. Transfer beans to large soup pot and fill pot 3/4 full with cold water (beans should be covered by a few inches). Let stand overnight.
Drain beans into colander, then return them to same soup pot. Add 12 cups cold water and 1 tablespoon salt (beans should be covered by a few inches). Bring to boil over high heat, then reduce heat to medium-low, cover and simmer until beans are almost tender, about 45 minutes. Drain.
Heat 1/4 cup oil in same large soup pot. Add chopped onion and saut & eacute; until tender and beginning to brown, about 10 minutes. Stir in crushed tomatoes, tomato paste, chili powder, garlic, cumin, oregano and cayenne pepper. Add beans, 10 cups water, bouillon and corn. Bring to boil, then reduce heat to medium-low, cover and simmer until beans are tender and chili thickens, stirring occasionally, about one hour. Season to taste with salt and cayenne pepper. (Can be prepared ahead. Cool completely, then cover and refrigerate overnight. Before serving bring chili to simmer, thinning with additional broth or water if necessary.) Serve chili hot, passing sour cream, cheese, tomatoes, red onion and cilantro separately.
CHEESY CORN-CHILI MUFFINS
28 1/2-ounce boxes corn muffin mix (such as Jiffy)
2/3cup milk
2large eggs
14 1/2-ounce can chopped green chilies
1cup grated Monterey Jack cheese
Preheat oven to 400˚F. Grease 12 muffin cups. Whisk all ingredients in large bowl to blend. Divide among muffin cups. Bake until light golden, about 18 minutes. Serve warm with butter.