There has been some crazy weather around my neck of the woods, with record breaking winds. It was definitely a night to hunker down at home and have some comfort food. I have been on the search for a great chili recipe for some time. I have tried a few with no luck, and finally I think I have a winning combination!
The thing I like about chili, is that it can can be made in so many ways. With beans, without beans. Meat, or no meat. Spicy, or sweet. The options are endless. I like my chili with beans, and meat. I also like it to have a little bit of sweetness to it, and a little spice. So, I think this one is a keeper!
How do you like your chili?
Read More for the recipe!
{Chili}
Serves 6
1 large jalapeño pepper, diced small (ribs and seeds remove if you desire less heat) 1 small green pepper, diced (about 1/2 cup) 1 small red pepper, diced (about 1/2 cup 1/2 c onion, diced 2 cloves garlic, minced 1 1b ground beef or turkey, browned, oil drained 1 15oz can tomato sauce 2 14.5oz cans petite diced tomatoes, drained 1 15 oz can kidney beans rinsed/drained and crushed 1 15 oz can pinto beans rinsed/drained and crushed 2 tablespoons brown sugar 1/2 teaspoon pepper 1/4 teaspoon salt 1 1/4 tablespoons chili powder 1 14oz can beef broth 1/2 tsp dry ground mustard
Brown ground meat in a large skillet, and drain fat.
In a large pot, heat 1 tablespoon olive oil over medium heat. Add onions and peppers. Stir until tender, about 5 minutes. Add garlic, and stir for one minute. Then add the cooked ground meat, and the rest of the ingredients to the pot. Bring to a boil, then reduce heat, cover with the lid and simmer for about 30-45 minutes, stir occansionally. For the crockpot: Brown meat in a large skillet, and drain the fat.
Place all the ingredients in a crockpot on high for 4 hours or on low for 6-7 hours.
Top with: Sour Cream, green onions, shredded cheese, extra jalapeños, tortilla chips, whatever you prefer!
We hope you are having an amazing holiday with your loved ones. Last year, I shared some great ideas on what to do with your Thanksgiving leftovers, click here to check it out!
This year, I wanted to pop in to share a great recipe for egg nog french toast! What better way to kick off the holiday season (and shopping!) than having this for breakfast!
Read more for the recipe!
{Egg Nog French Toast}
serves 4
1 loaf Italian Pugliese Bread (I find mine at Costco), slice about 1 inch think at a diagonal.
2 eggs
1 1/2 to 2 cups egg nog
dash of cinnamon
dash of nutmeg
1/2 tsp sugar
1 tsp butter
Heat butter in a large skillet over medium heat.
Next stir together eggs, egg nog, cinnamon, nutmeg and sugar in a shallow dish. Dredge the sliced bread into the mixture and cook in skillet about 3 minutes per side or until golden on each side.
Serve with fresh maple syrup, fresh berries, and powdered sugar for garnish.
