Happy Monday! I'm back. 😊 Dustin was out of town for the majority of the week last week and we were barely hanging on by a thread over here. I'm excited to share a new recipe with you today!
If you're from the Midwest, chances are high that your family has a signature chili recipe. If you try someone else's chili recipe, it just doesn't taste quite "right." Today I'm sharing the chili recipe that I grew up eating. As a rule, you must serve with cinnamon rolls and carrots + celery sticks. Don't ask me why, it's what my mom always told me. 😉
Brisel Family Chili
serves: 6-8
Ingredients:
1lb lean ground beef
1 white onion, diced
4 stalks of celery, diced
1 large can of diced tomatoes in tomato juice (28 oz)
1 can of dark kidney beans, drained and rinsed (15.5 oz)
1 can of tomato juice (roughly 3/4 of a 46 oz can)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon brown sugar
Salt + Pepper
Directions:
- In a skillet, brown up your meat until it is crumbled and cooked through. Place meat in a slow cooker.
- Add in your onion, celery, diced tomatoes and beans.
- Mix in your minced garlic, chili powder, and brown sugar. Top with salt and pepper.
- Pour in your tomato juice until your slow cooker is full.
- Stir everything together really well and allow to cook all day on low, stirring throughout the day.
- Top with cheese, sour cream and green onions. Yum.
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