It is the season of soups, stews and chilis. So to help freshen up your recipes try adding some Deliciousness to the pot. 
Here I made a simple and easy crockpot chili for the week to come. Chili is one of the easiest, tastiest, and satisfying meals you can make. To demonstrate I am using a super easy recipe, but you can add this to just about any recipe to give it a new hint of delicious whiskey peach. 
This recipe is basically a throw it all in the pot and let it do its thing recipe, but that is also where you can get creative by using different meats, seasonings, or veggies. For this I'll stick to a classic chili. 

What you'll need

1 pound ground sirloin
1 can black beans
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
1 jar of your favorite salsa
2 diced jalepenos
4 tablespoons Whiskey Peach Deliciousness
1 teaspoon cumin
1 teaspoon chili powder

I chose to use ground sirloin, but really any kind of meat will work just fine. Lightly brown meat with the cumin and chili powder using a little bit of oil to not burn your pan. Once browned drain the fat from the pan and add the meat to a crockpot or a large pot on the stove. You can then add the tomatoes, salsa, and the Whiskey Peach Deliciousness. I then add the beans. I like to add the juices of one of the cans, but I drain the other two. This adds a little bit more starch to help thicken the chili. Lastly add the jalepenos. I like it spicy, so I just chop them and throw them in, seeds, ribs, and all. Let this cook on low heat for at least an hour. I like to let it cook for as long as possible stirring frequently to break up the beans a little bit. 
That's it. Like I said, easy, but delicious. And what would a manly chili be without some beer? Enjoy!

It was the middle of September and with a blue ribbon in the bag, and a hankering to see something through, there were big decisions needing to be made, quick. With the dry summer here in Colorado, prime peach picking season came early and we had to decide how much to get. Working on a secret recipe for a couple years now we knew we had to go big or go home. So we ordered some jars, borrowed a truck, packed some snacks, put the dog (Halle) in the back and started our road trip to the other side of the Rocky's. 

Our destination; Paonia Colorado. A small town on the western slope filled with valleys of orchards, vineyards and grazing horses. The perfect summer day in the mountains with no agenda but to pick as many peaches as we thought we could. 

And boy did we. In fact we kept going till the truck was full. 

Meanwile, Halle took it upon herself to stay busy by swimming just about the entire time we were picking.

Near sundown we were all picked out. So we packed up and started our journey back to Denver. Since we picked these peaches at the peak of freshness we had to act fast. This meant we were off to the commisary kitchen the very next day.

Once in the kitchen it was a whole mess of choppin'. Special thanks to Ross Evertson and Deb Fox for a bunch of help.

Future brandy?

Heaping handfuls of whole delicious Madagascar vanilla bean.

Our key ingrediants (Colorado peaches, fresh lime juice, fresh Vanilla Bean and locally distilled Leopold Bro's whiskey) all mixed up the first batch is ready for the stove.

And the result of a lot of hard work, years of testing, and the best ingredients. This is our limited seasonal release of our Denver County Fair blue ribbon award winning Colorado Whiskey Peach Deliciousness. We didn't make much so do yourself a favor and get some quick. Watch out though..you'll be yearning for more before we have more peaches probably.....

We reinvented our classic vertical laptop bag you've known and loved. This time dressed in super tough, water repellent, and soft to the touch, Martexin waxed canvas. Martexin has been around since 1838, so we are very happy and proud to start using their products in our bags. One of the main goals in our bags is that they will last longer than your VW bugs fenders did, and this canvas is no exception. What about our classic auto upholstery? Don't worry, there is still that famous stripe running down front and back, and boy does it look good. We will be officially launching this bag soon, so if you want to get your hands on one, or have any questions please don't hesitate to contact us at rolling@redcamper.com

While walking around Midtown Manhattan after a visit to the International Center of Photography we contemplated visiting the burger joint we heard about in the video series "this must be the place." Being in New York for over a week at this point we felt it was time to venture over there to see what all the fuss was about. As our dot approached the pin on our Iphones we looked up and saw a modest sign among the chaos of the St. Patrick Cathedral. In maroon and white it read The Prime Burger. We were greeted by a regular that told us, "You're in the right place." Signs posted on the windows and walls read, "To all our loyal customers and friends, Due to the sale of our building The Prime Burger will be closing its doors after 74 years at this location…" After sitting down at the bar we ordered a couple of sodas, cream and orange. Our waiter, Sandro, an employee of 9 years yells out "86 the curly fries." Being french fry lovers we asked what our options were. He tells us that they are out of curly fries, and they won't be getting more. Confused, we ask why. "Today's the last day," as he points back to the sign. To put this in perspective we had walked into Prime Burger in the last two hours of their 74-year existence. As we sat there waiting for our bacon cheeseburgers and side order of fries we were forced to feel the emotions clearly felt through out the room. Most of all we were forced to watch Sandro deal with the reality of his last shift where he had worked for nearly a decade. Needless to say we enjoyed our burgers and even got a slice of chocolate cake to share. We feel very lucky to have made it to Prime Burger before it closed, but we still feel even luckier to have met Sandro and wish him the best of luck in the years to come.