Dolly Parton is very much missed and her legend will live on. Since her passing most of us have read everything about her. There is nothing new I can write here, but she made and still makes an impression on two of my granddaughters with her founding of “The Imagination Library.” My girls receive her books every month and they have become favorites. Our not quite two-year-old will pull down books from the shelf in her room, and say “Dolly!” Thank you, Dolly, for this gift to the world and the countless children who will learn to read and enjoy reading for years to come.
Author Erin K. Browne wanted to honor Dolly by writing The Unofficial Dollywood Cookbook.” Browne and her family live near Dollywood and visited it many times. The book is her tribute to Dollywood by recreating the recipes found at the park. The recipes explore each area of the main park, nearby venues, and special festival foods, making Dollywood a culinary mecca filled with Southern hospitality and down home cooking.
The recipes are divided into chapters, each with its own specialty. Smoky Mountain Snacks has items kids will love like popcorn, pretzels, red velvet funnel cakes, pork rinds (48,000 are sold each season!), sweet potato poutine, and hazelnut churros. Lunch in the Foothills has Nashville Hot Chicken Sliders, Frito Pie, Lobster Rolls, Lumber Jack Pizza, turkey legs, and Fannie’s Famous Fried Chicken Sandwiches. For Dinner try Country-Fried Steak with White Pepper Gravy, the popular Meatloaf Stackers, Chicken and Dumplings, Dolly’s Stone Soup, and Pot Roast.
For Southern Sides there’s Fried Green Tomatoes, Hot Pimento Cheese Dip, Fried Okra, Potato Salad, Smoked Mac and Cheese, and Deviled Eggs. Lovin’ from the Oven Chapter is where you’ll find Dolly’s Famous Cinnamon Bread, Peach Cobbler, Southern Buttermilk Biscuits, Brownies, Chocolate Chunk Cookies, and even a 25-Pound Apple Pie. Kids will love the Candy and Ice Cream Chapter with Peanut Butter Fudge, Chocolate Carmel Apples, Rice Krispy Treats, Sundaes, and Waffle Ice Cream Sandwiches. The Back Porch Sips Chapter has beverages for kids and adults including a Bourbon Peach Smash, milkshakes, Strawberry Lemonade, Watermelon Slushies, and Santa’s Chilled Cocoa.
Since Fall is has now officially arrived and our weather here in the Chicago area is getting cooler, I wanted to try the Three-Bean Pumpkin Chili that is perfect for Dollywood’s Harvest Festival. The Festival was voted America’s Fall Family Event by USA TODAY readers. I was curious about the chili as it includes a whole can of pumpkin, but you barely even know it’s there. It’s delicious and easy to make even though it’s a long list of ingredients. It can be served drizzled with an avocado crema as is done at the park, or just top it with your favorite chili toppings like oyster crackers, shredded cheese, sour cream, or crushed tortilla chips. The chili is very thick so if you prefer it thinner, just stir in a little water. Any way you serve it, it’s delicious!
- 1 Tablespoon olive oil
- ¾ cup finely chopped yellow onion
- 1 medium yellow bell pepper, seeded, cored, and finely chopped
- 3 medium garlic cloves, peeled and minced
- 1 pound ground chuck
- 3 Tablespoons chili powder
- 1 Tablespoon ground cumin
- ¾ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 can (28 ounces) crushed tomatoes, including juice
- 1 can (15 ounces) cannellini beans, drained but not rinsed
- 1 can (15 ounces) pinto beans, drained but not rinsed
- 1 can (15 ounces) dark red kidney beans, drained but not rinsed
- 1 can (15 ounces) pumpkin purée
- 1 ounce dark chocolate, chopped
- For avocado cream topping:
- 2 medium-sized ripe avocados, peeled, pitted, and sliced
- ½ cup sour cream
- 2 Tablespoons lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- For serving (optional) chopped cilantro, oyster crackers, tortilla chips
- In a large soup pot, heat oil over medium heat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally, then add garlic and cook 1 minute more. Add ground chuck and break into small pieces with a spatula. Cook 9 minutes or until browned. Drain off any accumulated grease.
- Add chili powder, cumin, cinnamon, salt and black pepper to pot; stir to combine. Add tomatoes, all the beans, and pumpkin. Stir well, bring to a boil over medium-high heat, then reduce to medium-low.
- Simmer uncovered for 40 minutes or until chili has thickened, stirring occasionally. Stir in chopped chocolate until melted. (Note: The chili is very thick. Stir in some water if desired)
- While chili is simmering, prepare avocado cream. In a blender, add avocado, sour cream, lime juice, garlic powder, and salt. Blend until smooth. Place in a container and refrigerate until ready to use.
- Serve chili with a dollop or drizzle of the avocado cream.
Perfect time to share a hearty chili recipe, & extra special since it is in memory of our dear Dolly, who we all loved. I have another chili recipe I was planning on trying but I am going to make the Dollywood Chili first. Thanks for sharing & happy fall cooking!
Kim, I am planning on making your Lentil Soup recipe soon. I love it!