Fall is in the air here in Indiana! Nothing says fall like a nice pot of chili. Growing up, I thought there was one and only ONE way to eat chili. We grew up eating chili without noodles and with a peanut butter sandwich on the side. It was up to you if you wanted to add crackers or not. I tend to like to scoop some of my chili on top of the cracker with each bite. Or use the oyster crackers and put a couple on my spoon with each bite. We even ate it that way in school, other than they added spaghetti noodles to it. Mom always made it this way, and since dad like macaroni on his, she would make that on the side for him.
I've always liked mine plain just like the picture above. Little did I know, there are many ways to eat chili. When I met my husband I found out that it's quite common for people to eat baby dill pickles and cheese slices with their chili. They think I'm weird for wanting a peanut butter sandwich, and I think they're even weirder for dipping pickles in their chili. But either way, chili is still FABULOUS! Some people like it vegan, some like it without beans, some like it with noodles, some do not. Some people like it with toppings, and if you're like me, you like it completely plain on top. How do you like your chili?
Ingredients:
2 cans of organic kidney beans
1 lb of lean ground beef or ground turkey
1 large can of crushed tomatoes (only because my kids won't eat the diced kind)
1 TBSP minced onion flakes
1/2 cup or more of chili powder (depending on your tastes)
Cook for 20-30 minutes on the stove, or add a little water and cook all day in the crockpot. This recipe can easily be doubled or tripled. It can also be modified for beans, meat, tomatoes, etc. Add the toppings, pasta, etc. you like and Wah-lah! Tip: Sit in the refrigerator for a few days then serve leftovers. Once the spices marinate, it's even better! Enjoy!
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AuthorMother of 3 little girls trying to keep up and manage it all while getting healthy from the inside out! Archives
May 2016
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