…AKA Chili Night. Our church had our annual picnic on Sunday evening. This year it was a fall festival where everyone brought chili and fixin’s and dessert. It was a very laid-back afternoon of playing games on a blanket in the grass. Jason looks forward to any opportunity to hold baby Mikaelyn. (She’s the sweet little girl who just might ruin our planned baby timeframe.)
Then chili for dinner, of course. I ate my own recipe and Jason looked for something spicer. He found a New Orleans style Bouron chili that was perfect for him. I had a yummy peanut butter and chocolate rice krispy treat for dessert. Just before dark we went on a hayride. Then gathered around a bonfire to get warmed up afterward. Hayride pics (and above pictures) taken from friend’s facebook. (Thanks!)
In case you don’t have a good chili recipe, I thought I’d share. This is the recipe my mom has been using from a 35 year old Betty Crocker cookbook plus some modifications we’ve made. I turns out very colorful.
Chili con Carne with Tomatoes
1 lb (or so) of ground beef
1 big sweet onion, chopped
1-2 large green peppers, chopped (I used 4 small ones from the garden, some turning orange)
1 can (1 lb 12 oz) peeled whole tomatoes
1 can (15 oz.) tomato sauce
1 tsp chili powder (original recipe calls for 2 tsp)
1/8 tsp salt (I always end up adding more)
1/8 tsp cayenne red pepper
1/8 tsp paprika
2 cans (15.5 oz) beans (I used 1 red kidney and 1 black bean)
Cook and stir ground beef, onions and green peppers in a large pot until meat is brown and onion is tender (15 minutes or so). Stir in remaining ingredients except for beans.
Heat to boiling. Reduce heat and simmer 2 hours covered, stirring occasionally, or 45 minutes uncovered. Break up whole tomatoes with a spoon. Stir in beans and heat until warm.
Suggested fixins: finely shredded cheddar, sour cream, fresh chopped cilantro, crackers
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