As you may have picked up on, we have a very busy family. Between school, work, and activities, it is a lot to juggle. With that said, to get good meals on the table, we have a solid list of our favorite foods that can either be made on the fly or put in the slow cooker early on in the day when things are less chaotic. I thought it would be fun to share some recipes with you. Today I am featuring my chili recipe. I know, everyone has their favorite one, but this one has been adapted from something I saw on a can of beans may years ago. It works great for our family and we hope you enjoy it as well. Please be advised, this is a LARGE recipe to feed our family of 8. It is EASILY able to be divided in half for a smaller family. This was a little tricky for me to write, normally when I add seasoning, I measure with my heart...so if you find you like your chili a bit more spicy, feel free to add more spice! Make it your own!
Ali's Chili
Ingredients
1lb ground beef or ground venision, seasoned with salt and pepper, browned and drained
4 cans red kidney beans, drained and rinsed
4 cans petite diced tomatoes
1 can corn, drained
1 Tbsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
2 tsp Onion Powder
2-3 tsp Ground Cumin
Red Pepper Flakes, a few good shakes
Salt and Pepper, to taste
Pinch of Sugar
Top with:
Shredded cheddar cheese
Sour Cream
Corn Muffins
Instructions
Combine all ingredients into a large pot on the stove and bring to a boil. Once at a boil, bring down to a simmer and simmer for 1 hour. This can also be put in a slow cooker. Place in slow cooker on high for 4 hours, then turn to low for four hours.
We serve our chili with shredded cheddar cheese, sour cream, and corn muffins.
Enjoy! Let me know how you like it and what adjustments you have made! I love to experiment in the kitchen!
See ya soon!
Ali XOXO
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