I am always looking for new recipes that are inexpensive and come together in a flash. I need to have dinner on the table early in my house with all those hungry boys to feed!
I love to make chili on fall weekends that includes lots of chopping and simmering. Sometimes, though, I just need to get a pot of something hearty on the table in thirty minutes or less. This recipe fits that criteria and while it won't win you a blue ribbon at the chili cook-off, it's tasty just the same!
Ingredients (All bought at Aldi!)
1 pound grass fed beef (not pictured)
1 large can tomato juice
mild chili beans
Directions
Brown the ground beef and add in the packet of chili seasoning.
Pour the tomato juice in a large soup pot.
Add the seasoned browned meat, and chili beans to the tomato juice.
Cook on medium heat until heated through.
Pour the tomato juice in a large soup pot.
Add the seasoned browned meat, and chili beans to the tomato juice.
Cook on medium heat until heated through.
I like to serve this with a pan of Jiffy corn bread on the side. Since Mason has an egg allergy, I make his corn bread with half of a banana instead of an egg. It works!
My family also likes cheddar cheese and sour cream to top off their bowls of chili. This recipe serves four, so I double it.
My family also likes cheddar cheese and sour cream to top off their bowls of chili. This recipe serves four, so I double it.
Warm, filling, quick and inexpensive!
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