Carranza Family Chili
In a skillet brown:
1 lb of ground beef
1 medium diced onion
Salt and pepper to taste
Toss into a large crock pot and add:
2-16 oz cans of kidney beans
1-15 oz can of tomato sauce
4-16 oz cans of Bush’s mild chili beans
1 packet of mild chili seasoning (I use McCormick)
1/2 to 1 tsp cumin (do it to taste)
Salt and pepper if needed
Heat on low until hot.
Add another can of tomato sauce if you need to extend the recipe.
I serve in a bowl topped with mexican sour cream, chopped onion and shredded mexican cheese.
Use leftovers for chili dogs and chili cheese nachos.
*Sometimes I pre brown the ground beef and onion and have it in the freezer in 1 lb increments. This way I can grab it out of the freezer already made and season it for several different things in a flash, spaghetti, tacos or chili!
I love to kick off the fall season with my favorite fall simmer. The kiddos look forward to coming home from school and smelling this recipe simmering on the stove!
Here is what you need:
~A couple of cinnamon sticks
~About 2 or 3 tbsp of whole cloves
~A half of an orange sliced
Place these ingredients into a saucepan, cover with water and simmer on low. Be careful not to let the water boil away to avoid burning and add water as it reduces. This will keep the aroma flowing! This is also a fun little fall gift for a neighbor or friend…I like to put all of the ingredients into a cute little paper bag with the recipe attached. It is simple, smells good and inexpensive. Hope you enjoy!