Happy Fall and Chili Season

There's a chill is the air with the changing of the seasons.  Hurricane Joaquin has dumped a lot of rain and is causing some flooding along the east coast.

The season of change at my house is no exception.  The twins have graduated out of their cribs to twin beds!  They were so excited when we were setting up the beds and rearranging their room. But when it came to bedtime, it was a different story and they weren't so sure.  They cried for comfort in their strange new setting and their new beds.  They managed to fall asleep after an hour of getting up and coming out of their room three times.

The next day, we woke up to them in the living room watching TV.  They have learned how to operate the remote at a tender age of not even two.  I think they are loving their new found freedom. Naptime, on the other hand, is a whole other story and is something that we will have to work diligently on to establish a new routine.

Chilly weather and weekends are perfect for crockpot meals!  Add football, and we've got our agenda for the weekend.  My husband grabbed our favorite red chili recipe and loaded up the crockpot!  You would think that it would last a few days, but not so much in this house.  It will be gone by the end of the weekend.

I am really excited to share this delicious chili recipe as my first clean eating entry to my blog!  It comes from our dear friend Tracy who use to be our neighbor in MN.  She is a hospice nurse and is a wonderful person inside and out.  Thank you for sharing this recipe with us, Tracy!

Enjoy and bon appetite!

Chili

Ingredients

• 1 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 1/2 tsp accent
• 1/4 tsp pepper
• 1 1/2 tsp celery salt
• 15 oz red chili beans
• 2 cups celery chopped
• 1 cup onions chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 lbs ground beef
• 1 quart (4 cups) cooked tomatoes
• 3 cups water
• 2 Tbsp chili powder

Cooking Directions

1. Brown ground beef and drain. Then add all the ingredients into your crockpot and cook on high for 4 hours.
2. Optional: Top you bowl of chili with sharp cheddar cheese and diced onions.