Monday, January 23, 2012

It's Chili Time!

We've had snow for the last week and Hubby's been spending his days pushing it around, keeping our deck and private road clear. He's chilled to the bone when he comes inside at the end of the day, hungry as a bear, and I've been doing my part to keep him full and warm.

As you might expect, my crock pot has been getting a workout. Several days ago I made Chicken and Barley Soup, followed a couple of days later with Hearty Beef Stew. I'll post those recipes another time, when I have a chance to make them again and take some pics.



Today, however, I'm making White Bean Chili. Hubby is sensitive to kidney beans, which is what I'd normally use in my chili, so we're adjusting to chili made with Great Northern beans and we really haven't noticed a difference.

I chopped the onion and bell pepper for the recipe using a Christmas present from my sister: a Progressive Onion Chopper. She swore that it would make my cooking life easier, and she wasn't kidding! I was able to dice the onion and bell pepper in just a couple of minutes, and the cleanup was so easy. Thanks, Sis!

Here's what I'm making today:

White Bean Chili

Ingredients:
2 lbs. lean ground beef
1 tbsp. Nature's Seasons*
1 medium onion, diced
1 green bell pepper, diced
2 14.5-oz. cans of tomato sauce
1 6-oz. can tomato paste
1 14.5-oz. can diced tomatoes
2 15.5-oz. cans Great Northern beans, drained
1 tbsp. chili pepper
1 tbsp. cumin
Salt and pepper to taste

*Note: Nature's Seasons is a blend of salt, pepper, garlic powder, onion powder, sugar, celery seeds and parsley. It's a staple in my kitchen; I never brown ground beef without it, no matter what the recipe calls for. It can be found at your local grocery store with the other spices.

Brown your ground beef in a frying pan over medium heat, using your spatula to break up the meat into small pieces. While the meat is still pink, add the Nature's Seasons, onion, and bell pepper; continue stirring until brown. I like to drain mine in a colander at this point to remove any excess grease.

While your meat is browning, add remaining ingredients to crock pot. Stir and turn your crock pot on high.

When your ground beef mixture is drained, add to the crock pot and mix well. Cover and leave in crock pot for 4-6 hours on Low or 2-3 hours on high.

I like to serve the chili sprinkled with shredded cheddar cheese, with either crackers or cornbread on the side.

By the way, Hubby wanted me to ask you if you've ever seen a Ukrainian snowblower. You haven't? Here ya go:


*Sigh* The man has no shame! LOL

Hugs,
Pam

5 comments:

  1. oh that chili looks good!!! and so do the other recipes too,:) glad you are safe and warm and your man is taking good care of you as you are taking care of him.;)thanks again for the help..you are awesome;)

    ReplyDelete
  2. Beautiful pictures Pam, brrr on that snow!!
    I sub the tomato sauce and diced tomotoes with rotel I use one can of regular and one hot can, but we like ours real spicy
    *our stomachs don't though LOL*

    stay warm
    Brenda

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  3. I LOVE the snowblower. Your husband is very resourseful many, lol!!Katie

    ReplyDelete
  4. I think our hubbies would get alot very well! Does he use a Rotozip to carve pumpkins too?
    Can't wait for the Chicken and Barley soup recipe. Thanks for sharing the chili recipe...I'm thinking dinner tonight?!
    Kendra

    ReplyDelete
  5. mmmmm. Chili. I need to find a good Weight watchers chili recipe!

    LMBO at the snowblower! Is that a leaf blower? HA!

    Carmen and the Primcats

    ReplyDelete

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