I only have one post for you today, friends. If you missed Madeley’s One Year Gotcha Day Post from yesterday, you can see it HERE. After I wrote it, I was emotionally TIRED. I cried several times thinking back to this past year, so I decided just to share a recipe today. Thank you all so much for your outpouring of love on our family yesterday. We feel your love. We really do. It has meant so much to us to have you cheer us on, support us, and pray for us during this process. THANK YOU! If you have time and want to re-read the post where we first met Madeley, you can do that HERE.
Don’t forget, tomorrow is Workin’ It Wednesday and our topic is how we transition our wardrobe from summer to fall. If you blog, make sure you post and link up in the morning!
So, today’s recipe is in honor of my newest book (which comes out soon!)…it’s a slow cooker recipe! Simmers, my new book, is dedicated to all things slow cooker (from appetizers to entrees and even desserts too) because I don’t know about you…but for me, the slow cooker is my saving grace most weeks. I feel like some sort of super hero when we walk in the door after a busy day of school, sports, speech and whatnot only to find dinner bubbling away waiting for us to enjoy. It’s such a blessing on busy days! Today’s recipe is not in my book, just another one of my favorite slow cooker creations…a Three Bean Chili. Because I don’t know about your family, but my family can’t get enough chili this time of year. It’s always a winner for supper! Brown up your ground beef, throw everything in the slow cooker while you’re sipping your morning coffee and BAM. Dinner is done that night! Fantastic! Enjoy friends!!
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (15 oz) can of black beans (drained and rinsed)
1 (15 oz) can of kidney beans (drained and rinsed)
1 (15 oz) can of Ranch style beans DO NOT DRAIN
1 (6 oz) can of tomato paste
1 (15 oz) can of diced tomatoes
about one cup of chicken stock
3 tablespoons chili powder
Shredded pepper jack (cheddar) to garnish
Sour cream to garnish
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both salt and pepper. Remove the meat and place it in your slow cooker followed by your chopped onion, beans, tomato paste, diced tomatoes, stock and chili powder. Cover and cook on low 6 to 9 hours or on high 3 hours. When you’re ready to serve, ladle your chili into bowls and garnish with a little shredded cheddar and a dollop of sour cream.
That’s it! Everything simmers together all day in the slow cooker and then dinner is ready and waiting for you at the end of the day. All you have to do is garnish and you’re done!
Now, don’t forget, if you want to pre-order a copy of Simmers, you can do it HERE.
Enjoy your chili, friends!