Some of my fondest childhood memories include Friday nights at the Beuchert’s house. TB and GB have been friends with my parents for over 30 years, and Friday nights were cribbage night. While our parents played cards, Brenda and I would often watch TV in the back room. These late nights are such great memories that I’m sure will be with me forever. The Beucherts have been living in Florida for a number of years now and we don’t get to see them as often as we would all like. However their sons still live in the Boston area and some years we are lucky to be able to meet up. This year TB and GB came to visit us at our houses. They finally got to see where we are living.
They started with a visit at our house. We showed them around and talked about all the work we have been doing. Also what projects are still to come! Then we headed over to Brenda’s house to relax, reminisce, and have a yummy lunch. It was such a wonderful afternoon and I’m so thankful that we had the opportunity to do it!
Of course I forgot my camera, but stay tuned because I have requested a picture from TB!!
In the meantime here is the recipe for the wonderful chili we had. A few weeks ago, Brenda found the recipe on Cookinglight.com and Ichiro and I’ve had a few times since. It only has 5 ingredients but its packed with tons of flavor.
Brown the hamburger…
Add broth, corn, tomato sauce and black beans…
After the cooking…
Add a little cheese (or onion) and it’s Mmmm Sooo Good…
Beefy Corn and Black Bean Chili
Prep Time: 1 minutes
Cook Time: 27 minutes
Yield: 6 servings (serving size: about 1 cup)
Ingredients
- 1 pound ground round
- 2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
- 1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt’s Family Favorites)
- Reduced-fat sour cream (optional)
- Sliced green onions (optional)
Preparation
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.