Sunday, September 13, 2015

Texas Straw Hats

It's been busy around here! We sold a house, bought another, moved everything we own to just one state, had a baby girl, started the 2 year old boy in preschool, our beloved dog of 11 yrs passed, and Dan started his 8th year in the NFL. Did I mention Dan was gone at camp for 1 of the past 2 months?

We are still living among a few unpacked boxes, the walls are bare, and the baby sleeps in a pack and play...when she sleeps. Some days, I have no idea which way is up. I consider a shower a victory, and it feels like I just won the lotto if I get to go grocery shopping alone at 10 PM after the kids are in bed and kitchen clean. Some days I want to pull out all of my hair. But then I make myself pause.....and just breath, then smile. These are the days. The days I will someday miss.

Life.Is.Good.

The hours of every day can drag. But the months and years continue to whiz on by. I try my best to slow down. Enjoy what is important. Ignore what is not.

The house is occasionally a mess. But my kids are the happiest kids you will find.

Filled.With.Joy.












Today, Dan's 1st game of his 8th NFL Season, he met and surpassed his 800th point made in the league. We came home and celebrated with Texas Straw Hats, and baby snuggles.

Texas Straw Hats is a warm and hearty meal you can toss in the crock pot for your family in the morning. Go enjoy your kids all day. Then come back to easy dinner. It's great to serve a crowd after church, or for your friends you are hosting for the big football game!

Texas Straw Hats are perfect for warming the soul on a chilly day. The lunch ladies back in school used to make these. I cleaned my plate every time. I don't have the original recipe, so I used a version of my own. You can use your favorite chili recipe if you want, or use my tried and true one I've listed below. I suggest more goods than liquid, as liquid can make chips soggy quickly.


Texas Straw Hats

Ingredients
3 lbs ground beef
1-1.5 cups diced onion
1 diced green bell pepper
2 cans chili beans
1 or 2 cans pinto beans rinsed and drained
4 TB chili powder
2 TB cumin
1 tsp garlic powder
29 oz can tomato sauce
28oz diced tomatoes with liquid
1 tsp Italian seasoning
1/2 tsp sea salt
1 tsp paprika
2 cubes of beef bouillon, crushed
1 TB Worcestershire sauce
1 TB brown sugar
Frito Chips - regular or chili
Shredded cheddar

Directions
Brown beef in skillet
Drain from liquid and reserve a few tablespoons of liquid in pan
Saute onions and green pepper in reserved liquid
Put browned beef, onion/pepper, and all remaining ingredients besides the chips and cheese into the crock pot.
Stir.
Turn on low for 6-8 hrs
Serve over a bed of Frito chips and top with cheese


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