Robin's $5 Chili

In my life as an Army Brat and now Army Wife, I have lived in many different places. I've seen many types of weather.

In Oklahoma, it was hot and humid...ALL THE TIME.

In Washington State it rained...ALL THE TIME.

In Texas it was sunny and warm...ALL THE TIME.

In Upstate New York it snowed...ALL THE TIME.

Are you catching a theme here?? These different states had their own kind of weather. But it was usually consistent. You pretty much knew what you were going to get at certain times of the year.

Here in the Middle of Nowhere Midwest, there's really no telling what type of weather you are going to get from one day to the next. The weather here is so unpredictable and sporadic it is ridiculous.

For example: the last two days have been gorgeous! We broke out our short sleeved shirt and sandals. The Hubble even brought out his shorts! It was sunny and in the 70's and 80's. Not a cloud in the sky. We were finally able to get outside and play.

Then today came. The high is in the 40's today. The wind chill is supposed to be below freezing. It's cloudy and windy.

To say that I'm annoyed with this place just doesn't cut it. I'm fed up. I can't wait to move. LOL!

But hey, when life gives you lemons right???

So, on a cold Midwestern day like today, I'm celebrating with chili!

I mean, a piping hot bowl of chili topped with melty cheese and crumbled honey cornbread sounds like just the thing to warm a soul and make a person look on the bright side.

I got this recipe from my good friend Robin.

Whenever I would go over for Sunday coffee and Robin had a big pot of this chili on the stove, I knew it was going to be a good day.

This chili is so easy that it's hard to imagine why more people don't know about it. But that's why I'm here to help you out.

What is even better about this chili (besides how quick and easy it is) it's cheap! Now, it's not $5...it's more than that. The price especially depends on what type of meat you buy. I get the expensive ground turkey so my chili probably cost around $10. But hey, that's still cheap for how much this recipe makes!

And when the weather changes back to the 80's tomorrow, this chili can still be used a different way. Grab a few eggs and start an omelet. Throw some of this chili in the omelet, cold from the fridge. Throw some shredded cheese in the omelet as well. Top the whole thing with your sour cream and grab a piece of that cornbread from last night. Now you have yourself a breakfast of champions! And a great way to use up those leftovers!!

So...if the initial talk about this chili didn't sell it to you, the omelet just did. Now let's get cooking.

Start by grabbing your ingredients: 2 pounds ground turkey (or beef), 2 cans rotel tomatoes (heat depending on your tastes), 1 can kidney beans, 1 can pinto beans, 1 can black beans, 1 medium green bell pepper, 1 medium onion, 2 packets chili seasoning.

Dice up your bell pepper and onion. Heat a little oil in a large skillet. Toss in the pepper and onion and heat until tender, about 3-5 minutes.

Now toss in your meat and cook it until it's thoroughly cooked through.

Transfer the meat mixture to a large pot. Add in the beans, rotel tomatoes (with all the juices from the beans and tomato cans) and the seasoning packets. Mix until well combined.

Let simmer on low about 30 minutes.

Top with toppings of your choice (mine are cheese and sour cream), serve with cornbread and enjoy!!!

Robin's $5 Chili

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Ingredients:

• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 Tablespoons oil
• 2 pounds ground beef or ground turkey
• 2 cans rotel tomatoes (or 1 can per pound of meat)
• 1 can kidney beans
• 1 can pinto beans (not Ranch style beans)
• 1 can black beans
• 2 packets chili seasoning

Directions:

1. Heat oil in a large skillet until glistening. Add bell pepper and onion; cook until tender, about 3-5 minutes.
2. Add ground meat, heat until thoroughly cooked through.
3. In a large pot, combine meat mixture, rotel tomatoes (with juice), beans (with juice) and chili seasoning packets. Mix until well combined.
4. Allow to simmer on low heat about 30 minutes.
5. Top with selected toppings, serve with cornbread, and enjoy!!

Santa Fe Corn and Black Bean Salsa

Do you know what I find to be completely ridiculous?? The fact that it's the end of September and it's still 90 degrees outside! I mean...does that happen? Really?? Well, obviously!

The problem is that I spent the last 5 or so years in Upstate New York. It is a different country up there for sure. Up there they have four seasons like the rest of the world except the seasons are different. Upstate New York's four seasons are: winter, deep winter, still winter and construction.

So being in a new state that has a lengthy summer is incredible to me. But I will make do with what I have and continue to enjoy yummy summer foods.

I am a lover of salsa. I have my go to salsa recipe for every day use. But sometimes there are occasions that call for something a bit more special. Enter in this Santa Fe Corn and Black Bean salsa. My mother in law found this recipe a while back and shared it with me. I believe it came from a Costco magazine. I'm sure many people have their own recipe but this is the one I use. So let's make some.

Ingredients: 1 can black beans, 1 can whole kernel corn, 1 can diced tomatoes, red onion, bell pepper, jalapeno, lime juice, cilantro and not pictured here: garlic salt.

First up! Drain and rinse your black beans...

And toss them in a bowl.

Drain the corn...

Toss it in the bowl with the black beans.

Drain the diced tomatoes...

And toss those in the bowl as well.

Dice the onion...

And toss it in the bowl with the rest.

Chop up the cilantro.

And, you guessed it! Toss it in the bowl!

Dice up your bell pepper.

Toss that into the bowl as well.

Now it's time to prepare the jalapeno, if you're into that kind of thing. Chop off both ends of that bad boy and slice it in half.

Take a spoon and scrape out the seeds and membranes from inside the jalapeno.

Now dice up the jalapeno...

And throw it in the bowl! Opa!!!!

Cut the limes in half...

And squeeze the bajeebus out of them and let all that juice rain down on the veggie mixture.

And finally! Take a spoon and mix it all together. Right before serving, add the garlic salt to taste.

Taste you say?? I don't mind if I do. Enjoy!

Santa Fe Corn and Black Bean Salsa

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Ingredients:

• 1 (15-oz) can black beans, rinsed and drained.
• 1 (15 ¼-oz) can whole kernel corn, drained.
• 1 (14 ½-oz) can diced tomatoes, drained.
• Juice of 2 limes.
• 1/4 cup diced red onions.
• 1/3 cup chopped fresh cilantro.
• 1/2 bell pepper, diced.
• 1-2 Tablespoons minced jalapeno (to taste).
• Garlic salt (to taste).

Directions:

1. Combine all ingredients, salt to taste.