The rain has started and I couldn't be happier about it! Scarves, sweaters, boots, oh my! Have I mentioned that I love autumn? Don't get me wrong, I adore a balmy spring day, can admire a fresh winter powder, and acknowledge the beauty of a cloudless summer afternoon - but my heart belongs to autumn.
I whipped up a batch of my favorite crock pot chili in honor of the new season and it was as fabulous (and easy!) as I remembered. Part of it's appeal is how quickly it comes together. I can get this into the crock pot in just the time it takes to brown the meat. Bonus: it freezes quite well.
Crock Pot Chili
adapted from MyRecipes
1 lb. lean ground beef
1 onion, diced
2 Tbs garlic paste
2 cans (16 oz each) chili beans
2 cans (16 oz each) kidney beans
2 cans (14.5 oz each) diced tomatoes
8 oz broth (chicken or beef)
2 tsp cumin
Brown the beef, onion, cumin, and garlic together in large skillet. While the meat is browning, place the beans, tomatoes, and broth in the crock pot. The kidney beans can be drained/rinsed first, but I normally use low-sodium beans and don't bother. Add the meat mixture to the crock pot once the beef is browned, and give everything a quick stir. Cook on low for five to six hours or on high for three to four hours. Serve with cheese and cornbread, if desired.
I'm challenging myself to do a monthly photo diary - ten photos of life throughout the month. Here is October:
1) View
2) Happy
3) Balance
4) Wear
5) Love
6) Everyday
7) Eat
8) Project
9) Habit
10) Favorite
"Happiness is excitement that has found a settling down place. But there is always a little corner that keeps flapping around."
E.L. Konigsburg
I whipped up a batch of my favorite crock pot chili in honor of the new season and it was as fabulous (and easy!) as I remembered. Part of it's appeal is how quickly it comes together. I can get this into the crock pot in just the time it takes to brown the meat. Bonus: it freezes quite well.
Crock Pot Chili
adapted from MyRecipes
1 lb. lean ground beef
1 onion, diced
2 Tbs garlic paste
2 cans (16 oz each) chili beans
2 cans (16 oz each) kidney beans
2 cans (14.5 oz each) diced tomatoes
8 oz broth (chicken or beef)
2 tsp cumin
Brown the beef, onion, cumin, and garlic together in large skillet. While the meat is browning, place the beans, tomatoes, and broth in the crock pot. The kidney beans can be drained/rinsed first, but I normally use low-sodium beans and don't bother. Add the meat mixture to the crock pot once the beef is browned, and give everything a quick stir. Cook on low for five to six hours or on high for three to four hours. Serve with cheese and cornbread, if desired.
I'm challenging myself to do a monthly photo diary - ten photos of life throughout the month. Here is October:
1) View
 |
| On the river. |
2) Happy
 |
| It's not every day that breakfast smiles at you! |
3) Balance
 |
| Nap or walk, nap or walk... Both! |
4) Wear
 |
| My favorite accessory! |
5) Love
 |
| Sunshine baby. |
6) Everyday
 |
| Our living room view - ordinary and yet extraordinary. |
7) Eat
 |
| The EASIEST blueberry muffins from scratch, perfect for early morning company. |
8) Project
 |
| Just a hint - the first couple tries have been dismal failures. |
9) Habit
 |
| I have to make it with almond or soy milk for now, but I need my iced coffee(s). |
10) Favorite
 |
| Something to sip and a little GA; a perfect evening. |
"Happiness is excitement that has found a settling down place. But there is always a little corner that keeps flapping around."
E.L. Konigsburg
