It is finally, finally, finally fall-like temps here in KY!!!!! It’s officially sweater weather, and I can break out my boots! First I got to put away the flip flops, but let me be honest, until there is snow on the ground flip flops will be on my feet. But bring on the jeans, scarves, and chunky sweaters. I love this time of year with the leaves changing on the trees to bright red, orange and yellow, and then the crunch of them on the ground as they fall. That crunching of the leaves is the sound that transports me back to childhood and evenings spent playing in piles of leaves and sitting around a campfire. There is nothing better in life than the sounds, and smells of fall. Thank you BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes for sponsoring this post!
Inevitably with the coming of fall comes CHILI!!!!! It’s chili season, and with that comes numerous chili cook offs. Everyone has their own favorite recipe or twist when it comes to chili. I don’t think I have ever eaten two chili’s that were alike. I am not sure I have made two chili’s that were exactly alike. Chili is a very forgiving recipe you can play around and add flavors and it is a dish that will adapt well. Around here making chili is all about having Chili Pride and keeping those recipes “top secret”. (I promise to share our recipe with you! shhhhhh….) LOL. We get serious about our love of chili.
Chili is a dish that warms you from the inside out. You can hide away veggies for those picky eaters, you can beef it up for the muscle builders. Some people like it cheesy, and some like it with noodles. Chili is such a versatile dish, that it can be customized to fit just about anyone. It is also so simple to make. I need, hear me, neeeeeeeeed dishes that don’t take a lot of time during the week to make, and don’t require an insane amount of clean up. Chili is the perfect and maybe the oldest one pot meal. You can literally begin and serve everything in the one pot. Chili is also one of those meals that gets better the longer the ingredients marry together.
Cooking a robust, hearty pot full of Chili, and serving a good belly warming meal to my family is one of the things I love. Chili is as good as the ingredients that you use in it. If you use mediocre ingredients you will not turn out a good product. It’s all about the tomatoes and the beans that you use.
Over the years I have experimented with different brands of tomatoes and beans and I always come back to Hunt’s Diced tomatoes and BUSH’s Chili Beans. Hunt’s vine-ripened tomatoes are picked at the peak of ripeness, flash steamed, no artificial preservatives, and they are all natural. You can definitely taste the difference in Hunt’s tomatoes. BUSH’s Best slow simmered chili beans are an essential ingredient in your chili. I have tried many chili beans out there, and BUSH’s is who I choose every time. Their beans are tried and true and really makes my chili shine. These two items together are just the beginning of a delicious chili!
Now there are many different kinds of chili you can make but today we are making one of my faves, Muscle Maker Belly Warming Chili. We have been focusing on upping our lean protein intake, while also amping up our veggies as well. Chili is the perfect vehicle for that. This chili will leave you feeling full and satisfied. Give this chili a try and pick up some Hunt’s Diced tomatoes and BUSH’s Best Chili Beans and give your chili the best beginning it can have! Chili Pride!!!
1 1/3 pound of ground beef
3 cans of Hunt’s Diced tomatoes
1 can of BUSH’s Best Chili Beans
2 cans of BUSH’s Best Light Red Kidney beans
3/4 cup of red lentils
3/4 cup of green lentils
1 large onion diced
1 softened dried ancho chili diced
1 can of Hunt’s tomato paste
1 box of beef stock
2 cups of water
1 tbs of chili powder
1 tbs of garlic powder
1/2 tbs of cumin
2 tsp of salt
1 tbs of oil
In a large pot add in oil, veggies, tomato paste and spices. Cook until softened. Add in ground beef and cook until nearly done. Add in remaining ingredients. Stir to combine thoroughly and simmer for at least 30 minutes.
This is a sponsored post written by me on behalf of BUSH’s slow-simmered chili beans and Hunt’s vine ripened tomatoes.