How was your GOBBLE GOBBLE day?
How obnoxious is that question?
Started off our morning with a walk in the park.
For the record, he did a terrible job carving the turkey.
Might be Fred’s first Thanksgiving, but as the stains indicate, it’s sure not the bib’s first Thanksgiving.
Just a boy with his baby brother and his beloved wood.
In other news, I came up with a new chili recipe! Sort of! It’s taking a bag of chili mix and adding stuff! It’s easy! WHY AM I SO EXCITED!
‘Cause it turned out pretty good.
Steak Chili
-1 lb lean steak (I used strip steak)
-1/2 tablespoon butter
-1 packet chili-in-a-bag (find in the soup aisle- they’re the just-add-water variety)
-2 cans fire roasted tomatoes (or other canned tomatoes)
-1 can tomato paste
-1 yellow onion, diced
-4 cups low sodium vegetable broth (or water)
-1 tablespoon Dijon mustard
-1/2 teaspoon ground black pepper
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-1/8 teaspoon crushed red pepper flakes (can omit or increase depending on your preference)
Heat a skillet over high heat. Add butter. Add steak- sear for 60 seconds, then flip to sear other side. Remove and place in the bottom of a slow cooker. Add chili-in-a-bag, tomatoes, paste, and onion. Whisk together broth, mustard, and seasonings. Pour over chili mixture. Heat on low for 7+ hours. Before serving, shred steak with two forks and stir to evenly distribute.
Using lean steak works well for this because the long, slow cooking method allows the otherwise tough meat fibers to tenderize.
Makes 6 heaping servings. Per serving: 376 calories, 42 g carbs, 6 g fat, 25 g protein
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