Okay maybe I'm a little dramatic. I've had two fails so far, so maybe I need to play by baseball rules and go for third before I officially quit.
After a week of 80 and 90 degree temperatures, yesterday's cool rain was so nice.
Exactly how nice, you ask? NICE ENOUGH FOR A FALL SCENTED CANDLE, BABY!
I'm so basic- you already kno-ow!
Yesterday while my awful crackers were baking, I busted out the construction paper so my oldest and I could make some Halloween decorations.
"Hey Mom, will you make an exit sign for the trick or treaters?"
"NOOOOOO! Not like THAAAAAT! Like a road one!"
Yep.
Those spooky spiderwebs on the bottom of the door? Authentic! I'm not paying for fake spiderwebbing.
I'm throwing a repost at you today since those crackers didn't turn out. I'M NOT BITTER, I swear. Tonight's dinner is one of our cool weather staples- chili. Chillllllaaaaaaayyyyyy! We eat it probably every 10 days. It's been years since I posted it but every time I bring it to an event or work potluck, it gets great feedback. So, get your fall candle/Frankenstein/witch pumpkin/Exit sign on and check it out.
Slow Cooker Chili
-1 lb extra lean ground beef
-1 large yellow onion, diced
-1 can pumpkin puree
-2 cans mild chili beans
-2 cans petite diced tomatoes with chiles (like Ro-Tel)
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon dried parsley
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-Dash of hot sauce (if you want it mild, omit- if you want medium heat, go for a tablespoon)
-2 cans hot water
In a large saute pan over medium high heat, cook ground beef + diced onions until beef is no longer pink. Pour into slow cooker and add all the rest of the ingredients. Stir to combine. Cook on low for 6-8 hours.
The pumpkin- yes, weird ingredient, huh? But trust me- it adds a creamy smooth texture and a huge amount of vitamin A without making it taste like pumpkin. No one has ever been able to guess it's in there.
Okay, my oven is calling...hope I won't be calling strike 3 next time you hear from me!
No comments:
Post a Comment