November 20-26, 2016

  I hope everyone enjoyed a wonderful Thanksgiving!  Between family time, Thanksgiving day, and a couple of date nights, we only ate at home 3 nights this past week.  One night we grilled with friends, one night was chili and cornbread, and one night was hot dogs and s'mores with neighbors.  :-)  So, I've just listed the chili recipe below.

  The kids and I are headed out on a road trip to visit some dear Georgia friends this week, so there won't be a menu for next week!


Turkey Chili
  This is based on a chili recipe from my sweet mother-in-law that I have in a church cookbook I bought a decade ago.  It's referred to as Prestoncrest Chili.  It's pretty much my go-to chili recipe that I can alter however I like and have simmering on the stove top or in a slow cooker in no time.

3 lbs lean ground beef, chicken, turkey, or venison
3/4 cup chopped onion
1 T salt
1 T cumin powder
1/2 tsp garlic powder
1 1/2 tsp black pepper
1 T paprika
3 T chili powder
1 (15-oz) can tomato sauce
1 (32-oz) can chopped tomatoes
2 (15-oz) cans beans (Ranch style, black, pinto)

Brown meat and onions.  Add all other ingredients and simmer together.  Serves 12.

*  I tend to alter this recipe based on what I have on hand, and often I make a half-recipe if it's only for my family.  This freezes really well, so making a full recipe is nice too!  I've also added a tablespoon or two of brown sugar at times and knocked down the spiciness with smaller amounts of chili powder since my kids won't eat super spicy foods.  The kids love eating their chili in the scoop-type tortilla chips with shredded cheese.  I love mine with cornbread muffins, sour cream, and shredded cheese.  Yum!