Life moves so fast. August 31st already? Impossible!
I decided late last night to make today a beach day – boogie boarding, ice cream cones, volleyball, reading, and plenty of sunshine for all. We hadn’t been to our favorite beach (Long Beach in Gloucester, MA) all summer, and I just couldn’t let the kids go back to school without at least one trip up there. Decision made, I went to bed knowing that in order to fully enjoy the long and leisurely beach day I was planning, I’d have to get up early and figure out something for dinner before we left. This morning I decided that chili would hit the spot and put together a new recipe based on a couple of other recipes I’ve used in the past.
Little did I know then how that one little thing — having dinner hot and ready when we got home — would be a lifesaver after a wonderful day at the beach cut short by a quick detour to the local hospital!
Long Beach was everything we remembered and then some. The waves were huge, the undertow kind, and the temperature a perfect 80 and sunny. And it goes without saying that ANY day where the lunch menu consists solely of ice cream is a winner.
It was made even more memorable when the youngest lost her first tooth! But the excitement didn’t end there…
As the two boys made their way across the sand towards the restrooms, Zach landed square on a 2″ long screw, impaling himself on the foot. PAINFUL. (I’ve spared you the horror of a photo). Thank goodness Addison-Gilbert Hospital was nearby, and with an empty waiting room, ready to treat him the minute we walked in. The x-ray showed there was no serious damage. So, one quick pull and it was out! The staff were wonderful, he was a trooper, and he is no worse for wear several hours later.
The chili really hit the spot – we were all starving by the time we got home! I think you will like this version, which has the kick of traditional chili, with an added hint of sweetness from cinnamon and brown sugar. I will use a whole 2 pounds of stew beef next time, but otherwise wouldn’t change a thing. It was delicious and I can not wait to eat the leftovers tomorrow!
Julie’s Crockpot Chili
2 lbs stew beef
2 T. flour
1 T. canola oil
2 slices bacon, cooked crisp and crumbled
1 c. chopped onion
2 – 14 oz cans diced tomatoes
1 – 15 oz. can pinto beans, rinsed and drained
12 oz. chicken broth
2 T. chili powder
1 1/2 t. cumin
1/2 t. garlic powder
1 t. oregano
1 t. salt
1/4 t. cinnamon
1 t. brown sugar
1) Heat oil in large skillet over medium-high heat. Coat meat with flour, then brown on all sides in skillet. Add to crockpot set on low.
2) Add bacon, onion, tomatoes, beans, broth, spices and sugar. Cover and cook on Low for 7-9 hours.
3) Serve with sour cream, hot sauce, cheddar and/or tortilla chips.