It still feels like summer around here but that didn’t stop us from having chili for our Sunday Supper. We had an extra guest for supper too…
NO, not HIM! One of the littles’ friends. Hahaha!
I picked up a bag of ghost and bat chips at Trader Joe’s (because how could I leave that behind) and made it all the way to Halloween eve without using them. This seemed like a cute enough way to make use of them!
The littles had been playing HARD in the yard for a couple of hours at this point. Hence the shirtless baby at dinner. For dessert I made brownies in our tombstone pan and let the littles decorate their own.
The chili recipe comes together quickly. I couldn’t find the tomatoes and green chilis this week so I used tomatoes and sweet onions. Turned out fine.
1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream, cheese, tortilla chips, avocado and chopped fresh cilantro
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
It’s hard to believe Halloween is just a day away!!!
DIXIE DELIGHTS DELIVERED