Misty's Chili

I have struggled over the years to find a really good chili and I finally found one!!  My sweet friend, Misty, shared her recipe with me and it's fantastic!  For all of you yearning or feeling that fall season coming, this recipe will hit home because it calls for cinnamon and cloves.  I typically wouldn't think of putting a cinnamon stick and whole cloves in my chili, but this specific recipe is fantastic and has a wonderful taste for our approaching fall season!

This one if Gluten free and full of fiber. This recipe calls for 1 Packet of Hidden Valley Ranch Mix.  This is a Gluten Free product!  Read the labels to ensure your box says Gluten Free!

This recipe is super easy to make and my 4 year old son asked for seconds!  Now, what 4 year old asks for seconds when eating chili!!  That's how good it is!

Let's talk about the cloves for a minute.  These can be fun for your kiddos.  You want to ensure you dont eat the cloves.  If you opt to add water to this recipe (you can), the cloves will float to the top so you can easily pick them out when the chili is finished cooking.  But I like my chili on the thicker side.  If I dont see the cloves when serving the chili, I tell the kids to look for the "wishes" in the chili and if they find one they can pick it out and make a wish.  It's a fun way for the kiddos to eat :)

I love to eat my chili with noodles or rice (depending on my mood).  I typically put a 1/2 cup of cooked rice or Gluten Free noodles at the bottom of my bowl, pour my chili over it and top it with my favorite shredded cheese.  It's always best to use a fresh block of cheese!  My husband loves to top his off with a little sour cream.

Whatever toppings you like, you will love this chili recipe!  Enjoy!

Ingredients:

• 2 lbs Hamburger Meat
• 2-3 Cloves of chopped garlic 
• 1 Can Fire-Roasted Tomatoes - dices with chilies
• 2 Tablespoons Chili Powder
• 1-2 Tablespoons Worcestershire sauce
• 1 Onion finely chopped
• 2 Cans Chili Beans
• 2 Cans Black Beans
• 1-2 Cans Dark Red Kidney Beans
• 1-2 Cans Light Red Kidney Beans
• 3 Small cans of Tomato Sauce
• 1 Teaspoon Cumin
• 1 Packet of Hidden Valley Ranch Mix 
• 4-5 Whole Cloves
• 1 Cinnamon Stick (Do Not Use Ground Cinnamon!)

Directions:

• Brown hamburger meat with onion and garlic.
• Add can of Fire Roasted Tomatoes with chilies.  Simmer for 5 minutes.
• Add Worcestershire sauce, chili powder to layer flavors.
• Add chili beans and simmer for 5 minutes.
• Rinse other beans and add to chili.
• Finish by pouring in tomato sauce, adding Cumin and Hidden Valley Ranch Packet spices to taste.
• Last - add the cinnamon stick and cloves.
• Simmer for 1 hour.

Curry Chicken Breasts

I have a really good friend (Mrs. Heather) who is a FABULOUS cook!  I get the BEST recipes from her!  I was over at her house for a scrapbooking weekend several months ago and went through her recipe cards.  I stumbled upon this recipe and finally made it tonight.  Oh...and it was soooo good!  Why did I wait so long!!!  My kids devoured it and my husband got seconds!

You can make this one mild or hot.  I chose to make the mild version for us tonight since my kiddos don't like spicy food, but if you like curry and Indian food - you'll love this one.

I served this over a bed of Basmati rice and a side of steamed broccoli, but a salad would go really well with this one.

This one is Gluten free regardless if you make the mild version or the spicy version.  You just need to read your ingredients labels.  Franks RedHot Original sauce and Tabasco Brand Pepper Sauce is Gluten free (be careful - not all Tabasco products are Gluten Free).  As far as the Chili Sauce, Thai Kitchen Sweet Red Chili Sauce is Gluten Free.  Just make sure you read your labels. Lea & Perrins Worcestershire Sauce is Gluten Free.

To make the mild version of this recipe, just leave out the hot pepper sauce and chili sauce.  If you like it hot - follow the recipe exactly as is below.

Enjoy!

Ingredients:

4 Chicken Breast Halves
1/4 Cup Worcestershire Sauce
2 Teaspoons Curry Powder
1/2 Teaspoon Hot Pepper Sauce
1 Tablespoon Oil (I used Olive Oil)
4 Teaspoons Chili Sauce
1 Teaspoon Garlic Salt
1/4 Cup Chopped Onion

Directions:

Heat oil in a large skillet.  Brown chicken on both sides.  In a bowl, combine remaining ingredients.  Pour over chicken.  Add onion.  Reduce heat; cover and simmer for about 20 minutes or until chicken juices run clear.  Serve with rice.