Beef and Buffalo Chili // The Speckled Palate

While it’s still entirely too warm in North Texas for my liking, I’m dreaming of autumn.

Wearing boots and bulky sweaters like it’s my job.

Crisp fall breezes and feeling them on long walks.

Sipping all kinds of apple and pumpkin drinks.

Whipping up treats using the same seasonal ingredients.

And eating all kinds of comfort food.

Beef and Buffalo Chili // The Speckled Palate

I don’t know what it is, but the cooler temperatures bring me back to foods that make me feel warm and cozy inside.

Chili is one of those foods.

This Beef and Buffalo Chili? It fits the bill perfectly.

It’s meaty and filling without being overly heavy. It packs a bit of a punch, heat-wise. It feeds a crowd (perfect if you’re planning a party!) And it simmers on the stove for hours, so the ingredients are incredibly melded and delicious by the time you eat. Serve this with some cornbread, and you’re gold!

Here’s how you can make it:

Beef and Buffalo Chili
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 10
  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, chopped (about 2¼ cups)
  • 1 large green bell pepper, chopped (about 1½ cups)
  • 1 jalapeño pepper, chopped
  • 6 garlic cloves, minced
  • 3 teaspoons ground chipotle chile powder
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano (4 teaspoons if using fresh)
  • 2 tablespoons tomato paste
  • 1 lb. lean ground beef (I used 92% lean)
  • 1 lb. lean ground buffalo (I used 90% lean)
  • 24 oz. brown ale
  • 28 oz. can peeled tomatoes
  • 28 oz. can crushed tomatoes
  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the onion, bell pepper, garlic, chipotle chile powder, chili powder, salt and oregano and cook, stirring, until fragrant.
  3. Stir in the tomato paste, and cook for 5 minutes, stirring constantly.
  4. Add the ground beef and buffalo, breaking it up with a wooden spoon into smaller pieces. Cook until the meat is browned.
  5. Pour in the brown ale and simmer until it has reduced by half.
  6. Add the peeled tomatoes to the chili, using the back of a wooden spoon to break up the large tomatoes into smaller pieces. Add the crushed tomatoes. Bring the mixture to a boil.
  7. When the chili reaches a boil, turn down the heat. Simmer partially covered for at least 2 hours over low heat. (Honestly, the longer this cooks, the better.)
  8. Serve warm with the garnish of your choosing, and enjoy hot!


Beef and Buffalo Chili // The Speckled Palate

What kind of food do you crave as the seasons change?

  • Heather @ Divas Run for BLingSeptember 19, 2014 - 9:49 am

    I love chili. In the fall, I get my crockpot out and make chili, brunswick stew and soups to my heart’s content. I freeze them in small containers and have dinners and lunches all winter long. Thanks for the recipeReplyCancel

    • ErinSeptember 19, 2014 - 9:51 am

      Slow cooker chili is awesome! In fact, it was one of our friends who suggested chili last weekend that inspired this recipe…

      I’ve never heard of Brunswick stew? What is this?!

      And like you, I love to freeze the soups and stews I make in the fall and winter so I can enjoy them throughout the cold months. Something about warm soup is just so comforting.ReplyCancel

Welcome to another week of our That’s Fresh Friday Link-Up!

We’re so happy that you’re hanging with us and sharing your amazing posts. If this is your first time with us and you don’t know what the That’s Fresh Friday Link-Up is, it’s a weekly link-up hosted by the Southern Girl Blog Community and six other amazing ladies. You can come and share all of your “freshest” post from your blog weekly. The only thing that we ask is that you read our simple rules below and help spread the word about the party.




Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest


Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram


It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Pepperoni Pizza Frittata from Life with Garnish

Crispy Quinoa Patties with Dill Greek Yogurt Dip from Natural Chow

Perfect Pie Crust from Born to Bake Forever

Chocolate-Covered Strawberry Cupcakes from The Crumbly Cupcake

Warm Fig Salad from Army Wife to Suburban Life

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.


Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.


(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

  • Erica @ The Crumby CupcakeSeptember 18, 2014 - 6:19 pm

    Thank you so much for featuring my cupcakes this week, and thank you for hosting the awesome link up every week! :D xoxoxoReplyCancel

    • ErinSeptember 18, 2014 - 6:21 pm

      You’re so welcome, Erica! These cupcakes sound AMAZING! Thanks for coming back this week — can’t wait to see what you share with us!ReplyCancel

  • AdrianSeptember 18, 2014 - 7:53 pm

    Thank you Erin for featuring my Pepperoni Pizza Frittata! And thank you for hosting:)ReplyCancel

    • ErinSeptember 18, 2014 - 8:01 pm

      You’re welcome, Adrian! Happy Thursday!ReplyCancel

  • WinnieSeptember 19, 2014 - 1:38 am

    Hi Erin
    such delicious features!!
    Thanks for the party and have a good and relaxing weekend :)ReplyCancel

    • ErinSeptember 19, 2014 - 9:49 am

      Thanks, Winnie! I appreciate you dropping by, and I hope you left links to some delicious treats!

      I hope you have a great, relaxing weekend, too!ReplyCancel

Chicken and Zucchini Enchiladas // The Speckled Palate


An incredibly simple dish… but it can so easily be messed up.

Trust me: I would know. I’ve had more than my fair share of kitchen fails involving enchiladas, and when I first discovered the recipe these enchiladas are adapted from, I fell in love.

Chicken and Zucchini Enchiladas // The Speckled Palate

Not only is this enchilada recipe delicious, but it’s is versatile, too!

You’ve got a surplus of zucchini? Double the recipe.
Not feeling like chicken? Skip it, double the zucchini and call it a day.

We’ve made this recipe with and without the chicken, double the zucchini, double the pepper, double the sauce… and every time, it’s been delightful. But this rendition? It’s our favorite.

Chicken and Zucchini Enchiladas // The Speckled Palate

These Chicken and Zucchini Enchiladas paired with a red enchilada sauce — kept on the side until it’s time to serve, which I’m sure is blasphemous to some folks, but we like our tortillas to get crispy before drowning them in sauce — are a winner of a weeknight or weekend dinner!

Here’s how you can make your own:

Chicken and Zucchini Enchiladas
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: TexMex
Serves: 6
  • Enchiladas
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion (about 1½ cups), finely chopped
  • 1 large green bell pepper (about 1½ cups), finely chopped
  • 6 garlic cloves, minced
  • ¾ teaspoon kosher salt
  • 1 medium zucchini (about 2 cups), grated
  • 1½ teaspoons cumin
  • 1 tablespoon dried basil
  • 1½ teaspoons dried oregano
  • 2 chicken breasts, baked and shredded
  • 2 cups pepperjack cheese, grated
  • Cayenne and freshly ground black pepper to taste
  • 20 fajita-size tortillas (corn or flour)

  • Enchilada Sauce
  • 10 medium-sized tomatoes, chopped
  • 1 red jalapeño pepper, chopped
  • 1 cup red onion, roughly chopped
  • 10 cloves garlic, whole
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  1. Before you make the enchiladas and enchilada sauce, make sure your chicken is cooked through, cooled and shredded. Set is aside when done.
  2. Make the enchilada sauce: Place all ingredients -- the tomatoes, jalapeño, red onion, garlic, salt and cumin -- in a large saucepan.
  3. Bring the ingredients to a boil, then lower the heat and cover partially. Simmer for about 15 minutes.
  4. Transfer the ingredients into the food processor, and puree. Strain the sauce through a fine mesh strainer to make it extra smooth, then set aside.
  5. Make the enchilada filling: Heat the olive oil in a large, deep skillet over medium-high heat.
  6. Add the onion, green bell pepper,, garlic and salt to the pan, cooking until the onion is soft. (Be sure to watch this, as you don't want the onion to brown.)
  7. Add the zucchini and the remaining seasonings -- cumin, basil and oregano -- to the skillet, stirring into the onion. Cook until the zucchini is tender.
  8. Remove the skillet from the heat, and stir in the shredded chicken. Add the grated pepperjack cheese and any additional seasonings, stirring until incorporated.
  9. Allow the filling a few moments to cool before filling the tortillas.
  10. Make the enchiladas: Grease a large baking dish. Preheat the oven to 350°F.
  11. Dollop 2-3 tablespoons of filling into the tortillas. Carefully roll the enchiladas, and transfer to the greased baking dish. Repeat until all the filling has been used.
  12. Transfer the finished enchiladas into the oven, and bake until the tortillas have crisped up. (This should take 20-25 minutes, depending on your oven.)
  13. Once the enchiladas are crispy and heated through, serve on individual plates and spoon the enchilada filling on top of the final enchiladas. Enjoy immediately!
This recipe is freezer friendly. Freeze any leftover enchiladas (or an entire serving) in an aluminum or ceramic baking dish with the sauce frozen separately. Seal the enchiladas with plastic wrap and foil, and it can stay in the freezer for up to 3 months. (I dare you to let it hang out this long!)

When ready to bake, remove the plastic wrap but leave on the foil and transfer directly to a 350°F oven. Bake covered for 40 minutes, then crank the heat up to 375°F, uncover, and bake for an additional 15 minutes until the enchiladas crisp up. While the enchiladas are baking, defrost the tomato sauce in the microwave, and when the enchiladas are heated through, dollop as much tomato sauce as you'd like over your final dish.

Chicken and Zucchini Enchiladas // The Speckled Palate

Are you an enchilada fan?

  • Madison | Wetherills Say I DoSeptember 17, 2014 - 10:46 am

    These look incredible! I love me some enchiladas. I love the idea of using zucchini, I think that would add a good crunch! Also, your plates are gorgeous!ReplyCancel

    • ErinSeptember 17, 2014 - 4:08 pm

      Thanks, Madison! These are some of our favorites, and I don’t say that lightly! The zucchini adds such a nice lightness to the recipe, too. And thank you — the plates were a wedding present, and I adore them!ReplyCancel

  • Erica @ The Crumby CupcakeSeptember 18, 2014 - 1:06 pm

    These would be perfect for my quick “I don’t have time to make dinner” dinner tonight!The addition of zucchini sounds delish, too. And that sauce!! My goodness, I love sauces. Pinned!ReplyCancel

    • ErinSeptember 18, 2014 - 3:16 pm

      Absolutely, Erica! This is one of my favorites for the “I don’t have time to make dinner” category, though it takes a bit more time than you’d expect to get everything together. (Or maybe that’s because I piddle in the kitchen, singing and talking and being all over the place instead of simply focused on the task at hand.)

      I love sauces, too! Let me know if you make this — would love to know what y’all think of it!ReplyCancel

  • NatalieSeptember 18, 2014 - 2:52 pm

    My stomach is rumbling just looking at this pictures! I’m always looking for ways to sneak veggies into our food, and since my little one loves anything Mexican, I’m sure this would be a hit at our house!ReplyCancel

    • ErinSeptember 18, 2014 - 3:15 pm

      Thanks, Natalie! Like you, I’m always looking for ways to sneak veggies into our food, and this is a major hit! It’s so versatile, and every time I’ve made it, we hardly have any leftovers — and there are just two of us!ReplyCancel

  • Mary HillSeptember 18, 2014 - 3:10 pm

    Looks fabulous and from scratch too! Can you use canned tomato sauce?ReplyCancel

    • ErinSeptember 18, 2014 - 3:14 pm

      Thanks so much, Mary! I haven’t tried this recipe with canned tomato sauce, so I can’t speak to how it would taste. If you give it a try, I’d love to know what you think!ReplyCancel

  • Jess @ Writing in Red LipstickSeptember 18, 2014 - 3:50 pm

    These look absolutely divine! I’m pinning this to my recipe board!ReplyCancel

    • ErinSeptember 18, 2014 - 4:41 pm

      Thanks, Jess! This recipe is one of our weeknight favorites, hands down!ReplyCancel

  • TiffanySeptember 18, 2014 - 3:52 pm

    I have never actually tried zucchini but this looks really great and easy to make. Thanks for sharing!ReplyCancel

    • ErinSeptember 18, 2014 - 4:44 pm

      Hold the phone, Tiffany! You’ve never tried zucchini?! Girl, we gotta fix this! It’s one of my favorite veggies, and it’s so easy to pop into various dishes… and it’s delicious! Thanks for stopping by, and let me know if you try it out. I’d love to know what you think!ReplyCancel

Cinnamon Toast // Erin Skinner from The Speckled Palate for My Cooking Spot
Could we be real for just a second, y’all?

We spoke about it last week… but I am exhausted.

Maybe it’s because I traveled to the LSU-Wisconsin football game in Houston at the beginning of the month, and I still haven’t recovered from the crazy amount of activity that occurred during the two days we were in town. (Think: Lots of tailgating. Lots of friends. Lots of excitement. Lots of walking!)

Maybe it’s because I’m working crazy hard on #project330, a personal photo project that I’m sharing for the next 8 days leading up to my 30th birthday. (Y’all know I work as a photographer in real life, right? That link just above takes you to my photoblog, and I’d love for y’all to follow along with the project as I share bits and pieces of my life in celebration of my upcoming birthday.)

Maybe it’s because I’m not really eating that well, and I just want to sleep all the time.

Whatever the case may be, I’ve made a sweet treat for us.

It’s something I rarely make these days, but when I do? Man, it’s absolutely delicious. Interested?

Head on over to My Cooking Spot today and check out my Cinnamon Toast “recipe.” It’s worth the trip. Promise.

  • Natasha redSeptember 15, 2014 - 11:05 pm

    Yes! Made this all the time growing up. Love it :)ReplyCancel

  • WinnieSeptember 18, 2014 - 3:58 pm

    This toast is screaming my name!
    I just LOOOOOOOVE cinnamon, ad cinnamon toast sounds soooooooo GOODReplyCancel

    • ErinSeptember 18, 2014 - 4:45 pm

      We’re on the same page, Winnie, because I feel the EXACT same way about this toast! SO good!ReplyCancel


I’m about to share a gem of a recipe with y’all.

It’s one of our favorites to make during football season… though it’s perfect for any weekend breakfast.

It features one of my favorite Louisiana specialties: boudin.

Don’t know what boudin is? Don’t worry about it — I didn’t know what it was before I moved to Louisiana. But now? Now, I’m on the bandwagon and a huge fan.


Boudin is a mixture of rice, ground meat (generally beef and pork), onion and seasonings. It’s stuffed into a sausage casing. You can buy it as is or smoked… and it’s absolutely delicious when grilled.

My in-laws bring us boudin when they visit from Louisiana, and we always bring back a few pounds when we visit them.

It’s delightful… and it’s especially delightful when placed on a simple breakfast sandwich.

This recipe is one I’ve been making for years to impress house guests. And, not surprisingly, they’ve continued to return…

Here’s how you can make this at home if you’re lucky enough to get your hands on some Louisiana-made boudin!

Boudin Breakfast Sandwiches
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 8
  • 1 lb. smoked boudin, grilled
  • 8 biscuits, freshly baked (store-bought or homemade)
  • 8 eggs, for frying
  1. Get together the ingredients and do the following: Toss the boudin on the grill until the casing crisps up. Prepare and bake the biscuits according to the package instructions or mine for Cream Biscuits or if you're going dairy-free, Coconut Oil Southern-Style Biscuits.
  2. Once the boudin and biscuits have cooked, fry the eggs to your liking. While the eggs fry, cut the boudin links into 1-2" pieces.
  3. Slice open the biscuits, then take a portion (or two or three!) of the sliced boudin and place it on the bottom of the biscuit. Press down lightly. Transfer the fried egg on top of the boudin, then top with the biscuit top.
  4. Enjoy warm!


  • Miki EnglishSeptember 12, 2014 - 10:52 am

    This is my first visit to your site. When the first word I registered was ‘boudin’, I became an immediate fan. This recipe sounds amazing!ReplyCancel

    • ErinSeptember 12, 2014 - 3:01 pm

      Thanks to stopping by, Miki! I’m so happy to hear boudin made you an immediate fan. This is one of our favorite recipes, and I seriously make it every time we have friends visiting from out-of-state who’ve never had boudin.ReplyCancel

  • CherylSeptember 12, 2014 - 11:30 am

    Oh my goodness, these shots are just GORGEOUS! What a fun football breakfast.. never really related those two, but I think it’s about time!ReplyCancel

    • ErinSeptember 12, 2014 - 3:03 pm

      Thank you, Cheryl! I’m happy to hear you love the shots and think this is some fun football food. It sounds random at first… but I promise it’s absolutely delicious.ReplyCancel

  • Thalia @ butter and briocheSeptember 12, 2014 - 3:56 pm

    Definitely craving one of these sandwiches right now.. what a great breakfast recipe. I must recreate it!ReplyCancel

    • ErinSeptember 12, 2014 - 4:01 pm

      You absolutely must give it a shot, Thalia! This is one of our absolute favorites… and it’s pretty delicious. In fact, I kind of want one now, too.ReplyCancel

  • LaShawnSeptember 13, 2014 - 10:21 am

    My husband is from Louisiana and will love you forever if I make this for him! Pinning for future reference!ReplyCancel