October 2016- Cooking With Rum
![cookin october 1.jpg cookin october 1.jpg](https://www.gotrum.com/downloads/1674/download/cookin%20october%201.jpg?cb=bdff3f5456004856e79123c03c238309&w={width}&h={height})
Rum Spiced Chili con Carne
Ingredients:
• 2 lbs. Ground Beef
• 2 Lrg. Onion, chopped
• 2 Cloves Garlic, minced
• 15 oz. Tomato Puree
• 1 ½ tsp. Oregano
• 2 Tbsp. Chili Powder
• 1 ½ tsp. Cumin
• ¾ C. Dark Rum
• 1 lb. Can Red Kidney Beans, drained (optional)
• Salt & Pepper to taste
Directions:
Sauté onions and garlic in 2 tablespoons olive oil until soft. Add the ground beef and cook until brown. Add the rest of the ingredients. Stir until mixed well, cover and simmer over low heat for 1 hour.
![cookin october.jpg cookin october.jpg](https://www.gotrum.com/downloads/1673/download/cookin%20october.jpg?cb=911917e25f9114574b380586a9628b98&w={width}&h={height})
Candied Yam Soufflé
Ingredients:
• 2 lbs. Yams, baked and peeled
• ¼ lb. Butter
• 2 Eggs
• ½ C. Half & Half
• ¼ c. Dark or Spiced Rum
• ½ tsp. Allspice
• 1 tsp. Cinnamon
Directions:
Mash yams and combine with remaining ingredients. Spoon into buttered soufflé dish. Bake for 30 minutes at 350 ⁰ For until puffed and golden.
-Article written by Chef Susan Whitley
Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family. Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.
Sue@gotrum.com