Wow – Can you believe I actually remembered how to log into the admin page?! I’ve had great blog ideas popping into my head, but I just haven’t seemed to sit down to the computer. In a while. Let’s just call it a summer sabbatical, shall we? Yes, let’s go with that. But, with the start of fall last week, it’s time to get back into the swing of things at Listfull Days. I mean, these lists don’t make themselves! And, they certainly don’t take care of themselves! Wouldn’t that be nice?! So, for my first blog post back this fall, I wanted to start with the ultimate fall recipe: Chili!
Last spring, I posted the yummy Chicken Quinoa Chili recipe. This is a delicious recipe and has joined our normal rotation of recipes. It’s also a great meal to take to friends who are recovering from an illness or adjusting to life with a new baby. It makes a ton, so you’ll have plenty for dinner for yourself, too. But, this is not the classic chili that we all think of when we think of fall and maybe football season. (Those of you who know me know that football season means nothing more to me than delicious game-day food!) I filled up the crock pot last Wednesday to celebrate the official start of fall. You will definitely want to put this on the menu this weekend!
Now, this recipe originally came to me from my sister. She happens to be the football fan of the family and has hosted many a game-day at her home. She makes a mean pot of chili! One of her key ingredients is chili hot beans. When she originally sent me the recipe, she specified that they had to be Kroger brand. I trusted her, of course, and bought the Kroger beans. But, I didn’t know how right she was until I had to make-do one time without the Kroger brand. How right she was! Now, I tend to stock up when they are on sale because one can never have too many cans of chili beans just like it’s always chili season. (I do actually make chili year-round.) Another one of her key ingredients is Chili-O seasoning. However, a few years ago when we experimented with g-free eating, I discovered that Chili-O, in fact, contains gluten. Wait, what?! Why?! I don’t usually use pre-mixed seasonings, but this has always been my exception because it is. so. good. But, after knowing the gluten was there, I just couldn’t bring myself to buy it anymore. Ignorance is definitely bliss in this case. (Don’t even tell me what is in a Starbucks Pumpkin Spice Latte because pumpkin season just began, and there is no way I’m giving that up this year!) So, I decided to come up with my own Chili-O seasoning. I’ll be honest: my chili tastes a little different than my sister’s now, but I don’t even care. It’s delicious! I include a little bit of cayenne because we like a little heat in this house (Hubby still adds Sriracha to his bowl), but it can certainly be left out for a milder taste. I still call it Boo’s chili, though. It’s even listed in my Pepperplate index as Boo’s chili. I don’t think she’ll mind a little variation. Add some Greek yogurt, shredded cheese, and tortilla chips! The leftovers also make great nachos!
(Adapted from my sister’s favorite chili!)
1 – 28 oz can crushed tomatoes (try to find organic, low sodium if possible. Kroger has a store brand that I usually buy.)
2 – 15 oz cans chili hot beans (Kroger! They have an organic option, now!)
2 – green bell peppers, chopped (chop to your size preference; we like chunky chili, so I chop it coarsely)
1 – sweet onion, chopped
1 lb ground beef
1 TB chili powder
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 TB paprika
1 tsp cumin
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp ground black pepper
1/2 tsp thyme
1/2 tsp oregano
Brown beef. Add all ingredients to crock pot and cook all day.
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