What you will need:
16 oz ground beef
16 oz ground beef
1 cup chopped onions (1 large)-Some how we didn't get this at the store so we left this out
1/2 cup chopped green sweet pepper
1/2 cup chopped green sweet pepper
2 garlic cloves minced
2-3 tablespoons of Frank's Red Hot-We used Hot Shot insted
1/8 cup of sugar
2-3 tablespoons of Frank's Red Hot-We used Hot Shot insted
1/8 cup of sugar
One 14 1/2 ounce can of diced tomatoes
One 15 oz can dark red kidney beans - rinsed and drained
One 8 oz can of tomato sauce
2-3 teaspoons of chili powder
1/2 teaspoon of dried basil
1/4 teaspoon of pepper
One 15 oz can dark red kidney beans - rinsed and drained
One 8 oz can of tomato sauce
2-3 teaspoons of chili powder
1/2 teaspoon of dried basil
1/4 teaspoon of pepper
Direction
1. In a large saucepan cook ground beef, onion, sweet pepper, sugar and garlic till meat is brown and onion is tender. Drain fat.
2. Stir in undrained tomatoes, kidney beans, tomato sauce, Frank's Red Hot, chili powder, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups.
ENJOY!
Cornbread
What you will need
1 cup flour
1 cup cornmeal
1/4 cup white sugar
1 tsp. baking soda
3/4 tsp. salt
1 cup plain nonfat yogurt-Make sure to get 2 containers or one that is 8 oz. The one that I got was only 6 oz and I think that 2 oz made a difference.
2 eggs, beaten
Directions
1. Preheat oven to 400 degrees F. Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until the center of the bread springs back when gently pressed.
Cornbread
What you will need
1 cup flour
1 cup cornmeal
1/4 cup white sugar
1 tsp. baking soda
3/4 tsp. salt
1 cup plain nonfat yogurt-Make sure to get 2 containers or one that is 8 oz. The one that I got was only 6 oz and I think that 2 oz made a difference.
2 eggs, beaten
Directions
1. Preheat oven to 400 degrees F. Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until the center of the bread springs back when gently pressed.
Stars
Jessie: 2.75 out of 5
Jason: 2.5 out of 5
Thoughts:
It didn't take too much time mix everything and get it ready to go, I would say about 30 minutes tops. Jason said he gave this meal a 2.5 because it was not his chili. I liked the meal but definitely didn't love it. The chili was a bit spicy (it called for 2-3 table spoons of hot sauce and 2-3 table spoons of chili powder) I only used two of each but HOLY COW it was spicy! Overall a easy meal that was flavorful/spicy and we would eat it again.
2012 Summer Transformation
Weight: lost 1/2 pound
Water: 72 ounces
Breakfast: 2 pieces whole wheat Goldfish bread with peanut butter and a banana
Lunch: Roast beef sandwich, pasta salad, chips, and a cookie
Snack: am-none
pm-Nature Valley Sweet & Salty Nut Granola Bar
Dinner: Tony's Slow-Cooker Chili with Cornbread
Exercise: none
Sleep: Bed at 11:30pm and up at 6:15am.
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