It’s going to be 66 and sunny tomorrow. On NOVEMBER 17th…in MICHIGAN. And I have to work. Waaah. I most definitely took maternity leave at the right time (even though I complained non-stop about being 9 months pregnant in the super steamy August we had) – I’ve enjoyed lots of outdoor time and have soaked it up!
I’m back to work on Tuesdays and Thursdays (until the new year) and last night was my work’s big diabetes community event where I provide a cooking demo. The event was VERY well-attended and everything went smoothly. They loved the Warm Quinoa Brussels Sprouts Salad (and of course the Crustless Pumpkin Pie, too).
At home, however, things were a hot mess. I walked in the door at 8:30pm to a screaming baby and a husband that was all too happy to hand her over to me. A nursing session and 10 minutes later, she was down for the count and I moved on to finding dinner for myself.
I’ve always found it incredibly ironic that whenever I’m making food for others, I forget to eat myself. Mr. Prevention was just finishing up some reheated pizza and opened the fridge, praying to find something leftover that sounded appealing.
I found a lot of chili – shocker! But, absolutely fine by me! I love chili (duh) and this particular chili was incredibly versatile. We enjoyed Lyndsay’s Chili with just a sprinkling of cheese, but we also loved it made into chili mac or poured over a baked potato and topped with plain Greek yogurt, green onions, and just a bit of bacon!
It was thick, flavorful, and just slightly sweet thanks to the tomato sauce and juice. Delicious! I’m glad there’s more in the freezer, too – cooler temperatures and busy work nights are heading my way.
- ½ lb ground pork
- 1 lb 90% lean ground beef
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 46 oz tomato juice
- 29 oz tomato sauce
- 1 (14.5 oz) can Italian-style diced tomatoes
- 1 (15.5 oz) can light kidney beans
- 2 packages McCormick Original Chili seasoning mix
- 2 Tbsp Cholula hot sauce
- 2 Tbsp Franks Red Hot
- In a large, nonstick pot over medium-high heat, brown the pork and ground beef until no longer pink; drain any grease and return to heat.
- Add all ingredients (except hot sauce), stir and bring to a boil. Add hot sauces and mix again.
- Reduce heat to low and simmer for 2-3 hours, stirring occasionally. Serve hot.