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Mom’s Chili Recipe
Mom’s Chili Recipe Pin me! – Pinterest Watch me! – YouTube (coming soon) The temperature has practically dropped over night here in Central Pennsylvania. It’s time to take out the air conditioners and make sure the furnace is ready for winter. It must have been pretty chilly, pun intended, in the house this morning because my husband turned on the heat before leaving for work. I think turning on the heat would have been more effective if he would have remembered to close the windows upstairs, but I won’t get into that right now. #men. With the cooler weather comes soup and crockpot season. I thought I’d start things off…
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Taco Chili
Ingredients: 1 (64 oz) bottle of v8 juice 1 pound ground beef 1 packet taco seasoning ( I use mild) 1 (15.5 oz) can light kidney beans 1 (15.5 oz) can black beans 1 (15.5 oz) can corn 1 tablespoon tomato paste 1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! ) Toppings-…
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Chili Pasta Casserole
This is one of my favorite recipes! Anytime I make Chili I always double the recipe so I have enough to make this amazing chili pasta casserole. Ingredients: 2 1/2-3 Cups left over Chili 8 oz. block of Monterey Jack cheese cubed 8 oz. Monterey Jack cheese shredded 1 Tbsp. butter 1 1/2 Cups heavy whipping cream 1- 1lbs. box penne pasta Directions: Cook pasta according to package minus 3 minutes. Drain pasta and set aside. In a medium size sauce pot over medium heat add butter, cubed Monterey jack cheese, chili, and heavy whipping cream. Cook until cheese is melted. Next pour pasta into chili mixture and stir so…
