Monday, October 28, 2013

Chili 'Cause It's Chilly

This weekend was cold in Atlanta. For a minute I thought we might skip fall completely, but temps are back up to the 60-70 range now, thank goodness! Last night I decided I'd make chili to get through the wintery temps. Today we are having leftovers. Hubs made creamed corn-corn bread in our cast iron skillet. There's not much left and for good reason. It was the perfect combo of creamy, crusty and fluffy. Amazing!

1 lb ground beef
1 lb hot sausage
1 medium onion, chopped
1 packet chili seasoning
3 tbsp brown sugar
14oz kidney beans, drained
14 oz pinto beans, drained
14 oz black beans, drained
28 oz diced tomatoes, drained
8 oz tomato sauce 

Brown ground beef, sausage, and onion in large skillet. Drain and return to skillet. Add seasoning packet and brown sugar, stir until sugar is melted. Add beans, tomatoes, and sauce and stir. Simmer low for an hour (or longer if you have time). Stir occasionally. 



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