Sunday, January 13, 2013

Lazy Weekend

With Eric working weekend shift now (Fri, Sat, Sun, Mon) we seem to be extra lazy.  Especially with the kids having colds last weekend and Bella getting sick through the night last night.  I'm so happy that yesterday I decided to make a big pot of chili and monkey bread to snack on all weekend long.  It's been cooler here in Vegas this weekend and hot soup was just the perfect thing.  For some reason whenever I make soups or stews or chili I always feel like you gotta have a sweet something to go with it; whether it's corn bread, biscuits and honey, cookies, pudding, etc...  Maybe it's, again, because that's how my mom always did it.  (She's the best!  Can you tell?)  The kids and I dug into the monkey bread early in the afternoon and have been munching every since.  It is just the perfect weekend meal to have around.  It would also be a great thing for Super Bowl Sunday, company coming for dinner, a party of any kind or just for you!  This chili recipe has won for me in chili cook-offs and I always get asked for the recipe.  It's such an easy dump-it-all-in-and-enjoy recipe.  Hope you all like it!  What's your secret to your chili?

I think you can tell it's good!
Monkey Bread
2 cans refrigerator biscuits (8 count each)
1 1/2 sticks butter, melted
1 1/2 cups cinnamon sugar (mix 1 1/2 cup sugar and 2 Tbsp cinnamon)
Preheat oven to 350
Butter or grease a bunt pan
Cut each biscuit into 1/4's
Roll each biscuit piece in butter and then into cinnamon sugar and place into pan
Pour any left over butter and sugar on top of bread in the pan
Bake at 350 for 35-45 minutes or until center is set.
Let cool about 10 minutes and then invert onto a large plate or platter. 
Pull pieces off and enjoy with a cup of coffee!
I like a lot of cheese :)
Billie's Chili
Brown and Saute`:
1 lb ground beef
1 lb ground sausage
2 medium onions, diced
3-4 stalks of celery, diced
1 green pepper, diced
1 28oz can diced tomatoes
1 can tomato soup
1 package of chili seasoning (your choice of how hot)
2 cans chili beans (your choice how hot)
Tomato juice (the amount depends on how thick or thin you want it.  I usually use about 1/2 of a 64 oz bottle per recipe)
1-2 tsp chili powder
salt and pepper to taste
sugar to taste (I usually add probably about 2-4 Tbsp or so.  This is totally your taste preference.)
Let everything simmer about 30-60 minutes.
Top with your favorite toppings: cheese, sour cream, chopped onion, jalapeno
*This freezes really well if you have a lot of leftovers. 
*It also keeps well in a crock-pot if you are serving it at a party or want to stay warm for all day.

1 comment:

  1. Just made this tonight for my family with all the cold temps. YUM!!! Hit the spot.