Trying something different. The boys have track meets twice a week and practice the other three. We are running- literally and figuratively! Here is our meal plan for the week. You can click the name of the recipe, which links you to the website where I got the recipe or the cookbook is listed where you can find the recipe.
This chili got put on the menu because the boys got tired of me trying new recipes! I go through jags of working through a new cookbook or magazine and that happened last week. When I do my share of the menu planning, I ask the boys if they have any requests. Neither had any ideas for me, so off I went. On Monday night, after seeing nothing familiar for the rest of the week, my older son put a sticky note on the monthly meal planner that he wanted this for dinner 😂 I remember when my mom gave me this recipe. It was right after my oldest
son was born. I still have the original copy she made from Family
Circle magazine. I made a few modifications for our tastes. This a recipe that can be thrown together on a weeknight or made over the weekend and warmed up and served later during the week. This recipe freezes well. I serve this with cheese on top.
Shannon's Sweet Chili 1 pound ground beef 1 large onion, diced
1 can diced tomatoes, 28 ounces 1 can tomato sauce, 28 ounces 2 cans dark red kidney beans, rinsed and drained 1/3 cup packed light brown sugar
In a large nonstick pot, brown beef, onion and garlic for about 10 minutes, stirring occasionally.
Add chili powder, salt, cumin, pepper and oregano.
Cook for 2 minutes until fragrant. Add diced tomatoes. Fill can with water
and add to pot along with tomato sauce, beans and brown sugar. Bring to a
boil. Lower heat and simmer, uncovered, for 30 to 35 minutes.
Let stand for 10 minutes
Serve over cooked elbow macaroni. Serve with cheese and sour cream if desired. Makes 8 servings.
