A Chili Return……


As the More is More Mom®, I’m all about……more homecomings! Chuck and I haven’t been childless for the past 18 ½ years, so this past week, with Nick and Amanda Spring Breakin’ it in Hot-lanta without us, was very strange indeed. The silence was deafening the first few days, but by mid-week we’d found our groove. We dug out Cheesecake Factory gift cards that we’ve had for the past 4 years (we are such losers, but in our defense, to use them would have required a few hours to ourselves to get to Oak Brook or Schaumburg, and with a busy family, who’s got that kind of time?), we had dinner with our beloved neighbors, Dr. and Mrs. Hobbs, and caught up with our dear friends the LaLanne’s. We watched movies and saw all of our DVR’d programs (I know, I know….life in the fast lane). While we really did enjoy a restful week, Chuck, Wrigley and I couldn’t wait to pick our pals up from the airport!

I can only hope it’s because Nicholas and Amanda felt safe and cared for with my mom, my brother and my sister-in-law, but they weren’t terribly compelled to talk with us the entire 8 days that they were gone. Sure, they politely answered our text messages and picked up the phone when we called, but other than that……not so much. Once they were home, Chuck and I were glad to catch up with them over a delicious, homemade, bowl of chili…..

Home-made Chili with Macaroni:

Serves 10 (who doesn’t like leftovers?)

 

3 lbs ground beef

4 Tbsp chili powder

2 onions, chopped

2 yellow peppers, seeded and chopped

5 cloves of garlic, minced

2 – 15 oz cans of kidney beans, drained and rinsed (more if your people like beans, mine merely tolerate them)

2 – 15 oz cans of diced tomatoes

2 cups of tomato sauce

1 cup chicken broth

2 tsp cumin

2 tsp oregano

1 tsp salt

16 oz Elbow macaroni, cooked, drained and buttered

1 box corn muffin mix, if your family likes cornbread

In a large stockpot;

 

Brown ground beef

When cooked through, stir in;

Chili powder

Blend well

Add;

Onion

Pepper

Garlic

Cook until softened, 5-8 minutes

Reduce heat to medium and add;

Beans

Diced tomatoes

Tomato sauce

Broth

Cumin

Oregano

Cover and cook for 20-30 minutes

 

My family likes their chili served over a heaping helping of cooked and buttered elbow macaroni, with a corn muffin on the side. Serve with sour cream, onions and shredded cheddar cheese if you so desire.

More restful weeks, more tasty dinners, more reconnecting…..

Advertisements

Leave a comment

Filed under Family Life, More is More Mom, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s