A Fresh Start
Happy New Year! I’m not sure what your weather has been like, but here in central Ohio we have experienced so many drastic changes over the last few weeks. I hope you’ve had a chance to try the zesty saltine cracker recipe! If not and the grey skies have you down, I have the perfect cold and gloomy weather meal to pair the crackers with! I love this recipe because it is so easy for any weeknight without any fuss or prep required.
To kick off the new year I spent last weekend working on a mini room transformation project. The week consisted of taking down interior Christmas decorations and storing them all in newly purchased clear containers for easy access next holiday season. Once everything was down and nearly put away, the feeling of needing something new and fresh set in. Does anyone else ever feel this way? I love to change up a room on a regular basis, whether it is artwork or accessories or small new furniture pieces. And for those worried about a significant transformation, you really don’t need to do a lot to change your space. This time around I just happened upon new pieces that in my mind needed to be replaced and rearranged. A beautiful new tufted sofa at a price no one could beat is now the central focus of the front sitting room. Two new pillows to accompany existing ones give a layer of pattern and texture and pair well with a beautiful antiqued Turkish rug. The rug really grounds the space and makes it finally feel finished. And that’s it! I added existing furniture from other rooms in the house and it feels like a completely new space. After a project like this of heavy lifting and mopping, you’ll be delighted to make such an easy recipe!
P.S. if you’re local to Columbus, be sure to check out Eclectiques Antique Mall, Grandview Mercantile and Arhaus The Loft for a true treasure hunt! And if you’re anywhere else, Target is always a staple for a last-minute throw pillow!
Lee’s Weeknight Chili:
4-6 servings
1 pound lean ground sirloin
1 packet chili seasoning mix
1- 15.5 ounce can black beans, drained and rinsed
1- 15.5 ounce can pinto beans, drained and rinsed
1- 15.5 ounce can kidney beans, drained and rinsed
1- 28 ounce can diced tomatoes, drained
1- 24 ounce jar tomato purée
1 ½ cups frozen fire roasted corn
1- 8 ounce package of French green beans, ends trimmed, rinsed, dried and cut into thirds
Shredded cheese, sour cream, chips of choice for serving
In a Dutch oven or 5 quart pot, cook beef over medium heat until browned and no pink remains. Drain meat (I like to place a layer of paper towels into a large colander, covering the bottom and sides then pour the beef to drain in the sink.)
Once drained, add beef back into the pot, return to medium heat and stir in chili seasoning mix.
Add in diced tomatoes and tomato purée. Stir well to combine.
Add remaining ingredients and bring chili to a boil. Turn heat to low and simmer for 30 minutes until slightly thickened, stirring occasionally.
Serve hot and top with your choice of shredded cheese, sour cream and chips or zesty saltines for dipping.
Leftover chili will store well in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
