Mr. P and I both took off on Friday so we could spend a long weekend visiting his family in central Illinois. As we were driving down on Thursday evening, I had my laptop powered up and I was making use of the 3 idle hours as a passenger by working on the cookbook, editing picture, and so on.
Every few minutes Mr. Prevention would interrupt my train of thought with some random comment. Usually about food.
“I want Papa Dels pizza. And bread sticks” he said. Pause.
::type type type::
“…and a margarita from Dos…” he continued. Pause.
::type type type::
“…and Custard Cup…” Pause.
::type type type::
“….oh, and some apple orchard donuts. I think that’s it.” he completed.
It’s crazy to think how people associate certain places and events with certain foods, or how much certain foods mean to your personal traditions. As a central Illinois native, Mr. Prevention certainly has his list of must-haves when he’s back home.
Similarly, college football is simply not college football to me without chili…even when it’s 80 degrees in October as it has been. College football and Saturdays means chili, football, and probably a cold beer, too. It’s a tradition I’m rather fond of and as the 4th Annual Chili Contest rolls on, here’s another fabulous chili recipe to share with you. This traditional chili was perfectly spicy and for my oh-so-nostalgic other half, it definitely hit the spot.
- 1 tsp olive oil
- 1 lb ground beef (92% lean)
- 1 package mild chili seasoning
- 1 (6 oz) can tomato juice
- 2 (14 oz) cans no salt added diced tomatoes with green chiles
- 1 (14 oz) can chili beans in chili sauce
- 1 (15 oz) can light red kidney beans, drained and rinsed
- 1 (15 oz) can dark kidney beans, drained and rinsed
- 1 (15 oz) can pork and beans
- Heat olive oil in a large pot over medium-high heat. Once hot, add the ground beef and cook, breaking up with a wooden spoon until no longer pink, about 5-6 minutes. Drain fat, if needed.
- Add chili seasoning, mix well, add the tomato juice, bring to a boil. Reduce heat to a simmer and add the remaining ingredients. Cook on low for 4-6 hours, stirring occasionally. Alternately, transfer the beef and all remaining ingredients to a crock pot and cook on low for 6 hours. Serve hot.
Weekly Menu: October 13th – 17th
- Sunday: cookbook recipe
- Monday: Tortilla Pie with Black Bean and Zucchini
- Tuesday: out for dinner / Price is Right!
- Wednesday: Slow Cooker Honey Garlic Chicken over brown rice w/ brussels sprouts and green beans
- Thursday: Crab & Avocado Quesadillas with Mango Salsa
Heading back to Michigan today 🙂 It has been a good, long weekend!
Be well,
Glad you got a relaxing weekend! Yep, every time I go back East the first thing I want my Aunt to make is her North Carolina pulled pork, it isn’t a true visit without it!
So happy that your weekend was relaxing! Hope you have a great week!
I live in central Illinois and have to agree with your husband about those apple orchard donuts! So delicious!
Curious-why do you take the time to cook the ground beef first if you’re going to simmer it on low for 4 to 6 hours? Wouldn’t the ground beef cook during the simmering or crock pot cooking?
Author
If you don’t brown the meat first, the texture can get pretty mushy. Definitely don’t have to brown it first, though!