Category Archives: Soup

Quick ‘n’ Easy Chili {Allergy Friendly!}

chili cover copy

You know how those fabulous craft and food bloggers make their holiday meals weeks ahead of the actual holiday, so they can post them before say, Halloween?
I am not one of those bloggers.
I mean, even if I have time to make the recipe three days ahead of the holiday, the time around the holiday gets so crazy that inevitably, my Halloween post goes up on…

November 1st.

With that, welcome to November everyone! Yesterday was the most perfect weather you could possibly ask for in a Halloween. Just a bit nippy to remind you that it’s fall. Today is full-on winter.

The good news is, with winter weather comes winter food. I love warm steamy comfort food. Chicken noodle soup, macaroni and cheese, piping hot bowls of chili, savory lasagnas, and pumpkin bread–oh, the pumpkin bread! They make up for crap like snow.
{I was raised in Utah, but I’m still an import, people.} 

Speaking of chili, I think it’s time to share my favorite chili recipe with you. This is the perfect after work meal because it’s warm and hearty and can be made quickly. Or if you prefer, brown your hamburger before you head out the door in the morning, toss in the Crock Pot, and come home to mmmm. Once you’ve browned your ground beef with the onions, it really is just a dump and heat recipe. It’s almost as easy as chili-from-a-can. {I won’t tell anyone that you’ve been known to use chili in can.} And this tastes a lot better.

Quick 'n' Easy Chili {Allergy Friendly!}
Adapted from: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A quick chili for weeknights!
  • 2 lbs. hamburger
  • 1 can diced tomatoes
  • 1 30 oz. can tomato sauce
  • 1 30 oz. can chili beans
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 T. brown sugar
  • ½ t. oregano
  • ½ t. black pepper
  • 1½ t. salt
  • 1½ t. cumin
  • ¼ c. chili powder
  1. Cook beef with onion and garlic.
  2. Combine beef, sauce, tomatoes, beans, and seasonings in crockpot or pot.
  3. Stir and cook on low 8-10 hours.
  4. If cooking on stove top, bring to a boil and simmer on low 20 minutes.
  5. Serve with sour cream, cheddar, and corn chips.

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