Steph's Pick | Chili

It's FINALLY cold enough outside to make soup - HOORAY!! (And by "cold enough" I mean it's under 60 degrees in the evenings).

I busted out my tested and true Chili recipe last weekend and was reminded that I don't think I've shared it with you all.

The recipe was given to me by a dear friend, Becky L, who sadly doesn't blog (if she did I'd be referencing her yummy cooking and wise parenting advice lots).

If you're in the market for a new chili recipe... this is certainly worth it! Super yummy. Our "go to" for sure!

Becky's Chili

Ingredients ::

1.5 lb ground beef

1 onion (chopped)

1-28 oz can diced tomatoes

1-14 oz can diced tomatoes

2-3 small cans tomato sauce

1 cup red wine

2-3 cans kidney beans, drained, keep 1/2 cup juice

1 tsp salt

1/8 tsp paprika

1/8 tsp cayenne pepper

1/4 tsp ground cloves

1 bay leaf

1-2 Tbsp. chili powder

1/8 tsp cumin

1-4 oz can mushrooms

Directions ::

Brown meat and onion in large pot.

Add the rest of the ingredients.

Bring to a boil, reduce, simmer for 2+ hours.

Optional Toppings Include ::cheddar cheese, sour cream, green onions and Frito's :)