You might be wondering where in the world we have been lately. Sometimes I wonder where I am too. :) Well, Jane has been buried under school projects galore and I (Lizzy) have been trying to adjust to new schedule changes that have risen out of my husband's new job (so grateful for by the way, but it is an adjustment to have him working a regular 8am-5pm schedule because I used to have my evenings all to myself) and my little one's new nap schedule or I should say lack of a regular nap schedule. So both Jane and I are trying to adjust the best we can, so thank for your patience and forgiveness when we are absent for days at a time or behind on posts.
Okay, enough of that. This is my FAVORITE time of year (October to the New Year - rocks the Casbah!) So, tonight we are having a fall festival at church and I am making my slow-cooked chili, so I thought I would share the recipe. One of my favs and so easy.
(adapted from allrecipes.com)
2 lbs. ground beef
2 - 16 oz. cans kidney beans, rinsed & drained
2 -14.5 oz. cans diced tomatoes, undrained
1 - 8 oz. can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
2 tsp. salt
1 tsp. pepper
Shredded Cheddar Cheese (optional)
Sour Cream (optional)
Yeilds: 10 Servings
In a skillet, cook beef over medium heat until no longer pink, drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese or sour cream if desired.
It is delicious and so easy and perfect for fall!
Another amazing fall find:
If you have ever had an apple pie caramel apple, you will love these! They are limited edition for the fall, so if you love them, you will want to start stock-piling now to get you through the rest of the year. :)