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A Absolute Bath & Body Works fan who writes a blog for both men and women covering various topics including photography, gardening, cooking, arts and crafts .

Thursday Things to Eat | Simple Chili and Baked Bread

Super Simple and perfect for a cold, snowy day... Chili and Fresh Baked Bread...

Today's dinner is going to be something quick and easy and perfect for a day with bitter cold temps outside.  I call it Simple Chili because I don't add Potatoes like some may nor do I had hot peppers ( or hot pepper spices ) because my husband prefers it not to be too spicy.  I use a few ingredients and let it slow simmer.


If you want fresh bread with your meal - Frozen bread loaves need to be set up the night before so they are ready to bake.  I prepped my bread loaf the night before and truth be told, it should have been baked in the morning rather than letting it get so large. 

Ground Beef - I use 90/10 ( but any kind of ground beef is fine, I just prefer less grease in my Chili)

One Can of Tomato Sauce

One Can of Light Red Kidney Beans ( dark red beans are also fine, but the lighter red beans have less of a tough skin I find)

One Can of Petite Diced Tomatoes ( you can use diced tomatoes with peppers too)

One Medium Sized Onion ( I prefer a chunky cut to them not minced too small)

Salt and Pepper to taste

{ You can also add One Pepper ( red, green, yellow or orange ) }

I began by browning the ground beef on medium heat, in a medium sized pot ( no oil added ) carefully moving the meat around to prevent burning.  As it browns, I cut up the onion and added it to the pot.

I let the beef and onion simmer down ( no lid ) until the onion begins to look transparent.  It doesn't really take long for this to happen and then it is time to add the tomato sauce, diced tomatoes and kidney beans. I do drain the excess liquid off of the kidney beans before adding to the pot.

With everything in the pot, give it a good stir moving all of the ingredients from the top of the pot through all of the beef and onions.  Now it is time to add the lid and reduce the heat to low.

I let mine cook for a few hours on this low heat allowing the flavors to mix but I do continue to monitor it and stir it OFTEN. I don't want the beef burned onto the bottom of the pan... ( been there once ).

Thirty minutes before I was going to serve the Chili, I baked the bread and it was warm and ready for butter when the Chili was done.

It is so Delish!

Bath & Body Works | New Test Lab Candles | Online ...
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Wednesday, 24 April 2019

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