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Chili October with Peanut Butter and Syrup Sandwiches
by Jes Mostek 		 
  A great family-friendly chili with a sweet side sandwich that makes a complete comforting meal, perfect for chilly, autumn weather.

Recipes:
Chili October
by Katy Weseman
serves: 15
  Easy but impressive, celebrate comfort food season with this chili recipe that it will soon become an October favorite!
Ingredients:
  2 14 oz cans   chili beans
  1 14 oz can   red kidney beans
  1 14 oz can   black beans
  1 28oz can   crushed tomatoes
  1 8 oz can   tomato paste
  2 lbs   ground beef; browned and drained
  2 palmfuls   med to hot chili powder
  1 palmful   cumin
  1 14 oz can   diced tomatoes
  1 tbsp   agave nectar or other sweetener, if needed
  1 tbsp   unsweetened cocoa powder
Directions:
  In your crock pot, combine all ingredients stir well and cook on high for 2 hours and then turn to low/warm and stir occasionally until dinner. Chili powder, cumin, and sweetener (used in case of strong tomato acidity) measurements can be adjusted to taste. Serve with sour cream and grated cheese.
Peanut Butter and Syrup Sandwiches
by Jes Mostek
serves: 4
  A simple, not-too-sweet sandwich that compliments hearty soups and stews. Very kid-friendly!
Ingredients:
  4 standard size slice   wheat sandwich bread
  4 tbsp   favorite peanut butter, crunchy or creamy
  1.50 tbsp   Karo Syrup or other corn syrup
Directions:
  Combine peanut butter and syrup* together in small bowl until well-blended. Add more of either ingredient to suit taste.
Spread mixture onto one slice of bread then top with another slice to make a sandwich. Repeat with the remaining two slices. Cut each sandwiches into quarters and feel free to cut the edges. Enjoy with any savory soup or stew.

*Karo Syrup is the way my mother always made this sandwich but honey, maple syrup, or agave nectar would always be a great substitute.