Brrrr….it’s cold out there. Anyone who knows me well enough knows that I detest winter. Why? Because it slows me down! Coats, mitts, liners, boots and on and on (literally!) just to go get a litre of milk?? You can’t just go out to your car and drive away. Nope. You have to make sure you remember to start it at least ten minutes before you plan on leaving the house and that of course means getting all bundled up twice! However, this is the first winter since living in brrrrrr Ottawa that I have made more of an effort to get out even though it feels like -100 out there. Hot Yoga at the gym is always enticing and gets me out at least once a day. Mostly, though, what is getting me out and about more are new recipes. We are trying the ‘Wheat Belly’ cookbook recipes in an attempt to see if being wheat-free or reducing wheat in our diets makes a difference. Most of the recipes in the cookbook are pretty easy to swing but a lot of them require ingredients we don’t stock. Thus, I am grocery shopping more than I usually would at this time of the year. (It’s always warmer and simpler to send a list to hubby while he is on his way home from work). We are only into our first week or so of going wheat-free and so far, whether its related or not, I am finding I am a bit more tired but no other complaints or issues. So I will keep you posted on how we do without wheat in our diets but in the meantime, I thought I’d post my ultimate favourite Chili recipe. No, it does not come from the Wheat Belly Cookbook but it is yummy, the kid’s love it, it can be doubled or tripled and can be frozen! A busy mom’s delight!
People’s Choice Chili
Source of Recipe
Canadian Living Magazine (February, 1997)
List of Ingredients
7 slices lean bacon
1 lb lean ground beef
1 onion; chopped
1 clove garlic; minced
2 tablespoons brown sugar; packed
2 tablespoons fancy molasses
1 can (19 oz) tomatoes
1 can (14 oz) kidney beans
1 can (14 oz) baked beans in tomato sauce
1/3 cup vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon each pepper and hot pepper sauce
In Dutch oven, cook bacon over medium heat until crisp; drain on paper towels. Crumble and set aside. Drain fat from pan; increase heat to medium-high. Add beef and onion; cook, breaking up meat with spoon, for 10 minutes or until no longer pink. Drain off fat. Return bacon to pan. Add
garlic, sugar, molasses, tomatoes, kidney beans, baked beans, vinegar, mustard, Worcestershire sauce, salt, pepper and hot pepper sauce; stir well. Cover and bake in 300 F oven for 2 hours. Uncover and bake for 1 hour longer or until thickened.
Thanks for stoppin’ by!