Fresh off the plane from Naples, Florida, Em came home to a cleared out refrigerator and zero motivation to drag a baby to the grocery in this cold weather. (Yes, we know it’s warmed up a bit, but when you were in flip flops on Sunday and today there’s ice on the ground, there’s definitely an adjustment period.) However, she also needed something to feed her little family tonight.
One of our favorite quick and easy recipes is our dad’s chili. We tend to keep the ingredients stocked for just such an occasion. A grey day calls for something warm to ease you back into Cincinnati weather.
We shared our dad’s chili recipe in our canning post a few months ago, but with the recent snap of chill-you-to-the-bone weather Cincinnati has had, we didn’t want to miss the opportunity to share it again in case you need a quick, but delicious idea for dinner tonight:
• 1 lb ground chuck, browned and drained
• 2 cans tomatoes, diced and drained
• 1 can red kidney beans (we like the low sodium option), drained
• 1 packet French’s Chili-O Chili Seasoning
• 1 box elbow macaroni (optional)
• 1 bag shredded cheddar cheese (optional)
• Oyster crackers (optional)
Brown ground chuck in a skillet, then remove from pan to drain grease. Add ground chuck, tomatoes, beans and 3/4 – 1 chili seasoning packet to a large pot and stir. Let simmer for 15 minutes. Serve over cooked elbow macaroni or by itself – topping off the chili with a handful of oyster crackers and a heap of shredded cheese and devour.