It’s been a little chilly here this week. It seems like we skipped from the 80-degree to the 35-degree weather, which makes a furnace-less house (until tomorrow, that is) a wee bit cold in the morning. Not that I’m complaining. I like sweatshirt/sweatpants weather. I’m just worried that one morning, the temptation of my warm bed will keep me from attending to my children.
Speaking of ‘chili’, the cooler weather makes it a perfect time for soup and the one we usually start the season with is a chili that MJ has revising over the course of our marriage. I think the original recipe was from his mom and MJ tweaked it until it was just right for us.
It’s more casserole than soup but that’s the way MJ prefers it. It can be as spicy (or not spicy) as you want, just purchase the ingredients accordingly.
MJ’s Chili
2 lbs ground beef, browned and cooked with McCormick’s mix
2 packages of McCormick’s chili mix – There is a mild or hot option. MJ and I like the hot but with Bug, we get the mild, though we are going to try one mild, one hot next time.
1/2-3/4 medium onion, chopped
1-26oz can of chili beans – There is an option here too. We like the hot chili beans but regular chili beans work just as well.
1-26oz can of tomato soup
1-26oz can of tomato sauce
1-26oz can of chopped tomatoes
1-16oz can of french cut green beans
1/4 cup of brown sugar
Salt and pepper to taste
1/2 a box of rotini noodles, cooked and drained
Brown the beef with the chopped onion and two McCormick’s chili packages mixed in.
Then, in a big pot, combine the browned beef with everything else, except the noodles.
Simmer 1 hour, stirring occasionally.
With ten minutes left to simmer, stir in the cooked noodles.
Serve with your favorite topping and warm bread.
Love Bug and I like cheese, MJ likes cheese and crackers.
Stay warm!
Take care.
-amy c
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Erica from the block is coming over today! I’m so excited!
