Recipe Time

I made an AMAZING chili this weekend and thought I’d share the recipe so you all can enjoy the deliciousness of this as well. It’s my sister-in-law’s recipe – something she just made up because she’s one of those people that can just make recipes up. I’m not there yet in my level of cooking, so in the mean time, I just get all HER recipes :D

No-Bean Chili
 • 1 lb stew meat
• 1 15oz can of corn (or 1 16oz bag of frozen corn)
• 1 can tomato sauce
• 1 can tomato paste
• 2 cans beef broth (you can also use vegetable broth)
• ½ onion minced (or 1 tablespoon onion powder)
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf

Throw everything in a crock pot and stir (there is no need to brown or cook the meat in any way prior to putting in the crock pot). Cook on high for 4-6 hours or low 8-9 hours. Serve over rice with a side of cornbread.

I actually doubled the recipe because I was feeding myself, my husband, my ever-hungry nineteen year old brother-in-law AND was hoping to have leftovers for lunch during the week. It’s really filling. We all only ate one serving, and I have a large Tupperware of leftovers in the fridge. Also, I actually served it WITH rice instead of over rice. I made some white rice separately in my rice cooker and then added a spoonful to each bowl as I served everyone. We just stirred it in and that made it all the more delicious! If you decide to try it, let me know how you like it. As long as you already have most of the spices, it’s a pretty inexpensive meal to make. Also, if you want to serve with cornbread but don’t want to make it from scratch, let me suggest the Krusteaz® brand of cornbread. We’ve tried several, but Krusteaz® is by far the best boxed cornbread we’ve had.