Saturday was wonderful.
HNC welcomed a new header courtesy of Laura over atÂ LauraLikesDesign.
I got my sweat on to a four mile treadmill circuit and few strength exercises.
And crowd pleasing chili was on the menu for dinner.
I showered up after working out and headed to the grocery store with Dad for some collaborative ingredient shopping. There’s no telling how long it would have taken me to pick out beans for the chili without the help of my old man.
Chili, soups, stews, and all the like are the best things to whip up without a recipe – and a great way to clean out the pantry and fridge. All it takes is a taste here and there, pinch of this a few shakes of that, give it a stir and BAM! You’ve got a crowd pleasing meal on your hands. 😉
Crowd Pleasing Chili
serves a crowd
- 1 lb *organic ground beef
- 1 1/2 c. beef broth
- 1 c. Guinness beer
- 15 oz can each, black, pinto, navy, and kidney beans
- 15 oz can diced tomatoes, seasoned for chili
- 15 oz can white corn
- 29 oz can crushed tomatoes
- 1 large or 2 small yellow onions, diced
- 5 gloves garlic, minced
- 2 T agave nectur
- 2-3 T EVOO
- 1 tsp Mexican oregano
- 1/2 tsp dried thyme
- 1/2-1 tsp red chili flakes
- 2 tsp chili powder
- 1/2 tsp garlic salt
- 1 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper
- S & P
In a dutch oven heat EVOO over medium-high heat and throw in garlic until fragrant then add diced onion. Cook until tender and then add ground beef and brown. Once beef is all browned up season just a tad with S & P. Reduce heat to medium/medium-low and pour in beer and broth. Now it’s time for the beans – drain and rinse beans (rinsing is optional but you’ll want to drain them) and pour into pot with everything else. Next, add in corn, tomatoes, and agave. Give it all a stir and then start with the **spices. Once everything is in the pot cover and sim and let the flavors marry for ~15-20 minutes. Serve up to a crowd of family and friends and enjoy!
*My mom swears the organic ground beef is one of the reasons this chili is so good so if possible try to use organic.
**I couldn’t tell you the exact amount of each spice I used because this is a taste and add as needed kind of recipe. I suggest starting with the recommend measurements and add as you see fit. Also, if you have some different spices you think might be good then by all means throw em’ in there and be sure to let me know how it turned out!
Whole wheat skillet cornbread? But where can I find a recipe for deliciously moist whole wheat cornbread?!Â Don’t fret! I’ve got juuust the recipe for ya! 😀
Whole Wheat Skillet Cornbread
Adapted from Whole Living
- 1 c. yellow cornmeal
- 1 c. whole wheat flour
- 1/4 c. sugar
- 1/2 tsp baking soda
- 1 T aluminium free baking powder
- 1 tsp sea salt
- 1 large egg
- 1 c. 2% milk
- 1/4 c. EVOO
- 2 T honey
Preheat oven to 400F. Sift dry ingredients and set aside. In a separate bowl mix together wet ingredients. Add wet to dry and fold until just incorporated. Spray a 8″ cast iron skillet with nonstick spray and pour batter in to. Toss in oven and cook for 20-25 minutes until golden brown.
Hope y’all enjoyed your Saturday as much as I did. Now go make some chili!