Fall has finally arrived! This past weekend brought crisp mornings and cooler temperatures, and it was glorious. While Sutton and his daddy enjoyed their first father/son campout, my girls and I indulged by sleeping in, then taking a leisurely stroll for coffee and chocolate croissants. We followed that up with soccer, shopping, manicures and a movie date. We finished the weekend with one of our favorite family dinners- chili.
When I was growing up, my dad liked to make chili on the weekends. He let it simmer for hours, so I always thought that good chili was an all-day affair.
This recipe proved me wrong. You really can make chili in 30 minutes. I’ve served this chili to countless family and friends, and everyone raves about it. It’s very mild, but if you like more spice, add more chili powder. My mister likes it extra-spicy, so he tops his with fresh diced jalapeños and chipotle chili powder.
While I think this chili is perfect on its own, I’ll be honest and admit that what we really like is Frito pie. Pour a good handful of Fritos corn chips in the bottom of your bowl. Then, top with chili and plenty of shredded cheese. Yum.