Leaves are turning crimson and gold, football season is in full swing, the pumpkins and mums are out… that means autumn, and autumn means chili!
We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...
Walker Chili
Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.
3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika
Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.
Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
Who are we? Working women who also happen to like to cook . . . some recipes are favorites shared by family members, some are experiments we stumble across that turn out pretty good! You should be able to find a little of everything here: from elaborate to extremely easy, from healthy to indulgent - enjoy!
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