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October 31, 2011

Fall is Here- Chili, Cornbread & Charger games!

Fall: the air is crisper, the leaves are turning colors, and it is finally time to warm yourself with soups, stews and CHILIS!

Fall is my favorite season because of the food associated with this time of year. With the holidays right around the corner I get anxious to start decorating cookies and planning our Thanksgiving Feast but until then I get to enjoy my FAVORITE C’s- Chili, Cornbread & Charger games!

Being a celiac- I was finally getting use to making my own bread- but with the discovery of El Torito’s Sweet Corn Cake- making cornbread from scratch is not your ONLY option anymore!


El Torito’s Sweet Corn Cake is gluten free and EASY to make! Follow the directions on the back and enjoy with my mom's Chili creation! It is a family tradition at Halloween to cook a pot of chili and hand out candy, oooo ya and this year we get to add one more thing to the list- cheering on the San Diego Chargers!


Enjoy!

2 lbs organic ground beef
3 cans chili beans
1 can kidney beans
1 can stewed tomatoes
2 cloves garlic, minced finely
2 cups chopped onion
4 teaspoons chili powder (McCormick's)
2 teaspoon salt
1/2 teaspoon ground pepper

Brown organic ground beef in a large skillet. Once done add beef, chili beans, kidney beans, stewed tomatoes, garlic, onion, chili powder, salt and pepper together in a large pot. Heat on low for 90 minutes.

Ladle into bowls, top with shredded cheddar cheese and finely chopped green onions. Don't forget the cornbread! Serves 10 to 12

Happy Halloween, Go Chargers and Cheers to a TASTY gluten free fall favorite!

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