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What I'm Cooking This Month

Creating memories that last a lifetime with some great food and football.

Here in Texas, Autumn is welcomed with wide open arms and a crooked smile! I always feel myself spending this time racing with thoughts of projects I can do now that it isn't sweltering and all of the wonderful seasonal flavors we can finally bring back to the table. Of course, Fall brings one more family favorite to the table - Football!

“I can not wait until this kid gets into high school. He's going to be a machine!” - One of My Fellow Football Mamas Speaking about Our Oldest Son

We spend our fair share of time running back and forth from practices and games. That means there isn't much time left for meal preparation. I typically create all of our meals from scratch. We have three boys that enjoy that and I apologize in advance to any beautiful, young ladies that cross their paths in the future.

I would categorize my cooking style as "old school". I don't mind trying new recipes, but I prefer to create them using traditional methods. This explains why I make most all things from scratch. Being in the kitchen, much like my crafting, is a joy to me with the reward being watching people fight over the last slice of cake or bringing someone warm memories of a dish that a long-gone loved one used to make.

For this busy time of year, however, I make one slight change in my routine. I bring my Crock-Pot out from it's hiding spot. I have yet to try out the latest craze with the Instant Pot. Sorry, not sorry. I have watched entirely too many videos of them exploding and I'm just not ready to make the switch. My Sister thinks I'm crazy. Tell me I'm wrong, but I will gladly stick with my Crock-Pot that has never failed me.

One of our all-time favorite things to make in the Crock-Pot is chili. We can eat off of it for several meals and we can easily switch things up to make three way spaghetti or use it as a topping on baked potatoes or Indian Fry Bread. Did you know that you can pour cornbread batter into your waffle iron? We tried it and it absolutely works! Sometimes we will make our cornbread waffles and pour that chili right on top. It is great smothered in sour cream, shredded cheese, & green onions. Here's the recipe. . .

Crock-Pot Chili


  • 2 Tbsp. Butter

  • 1 Large Onion, Diced

  • 1 Green Bell Pepper, Diced

  • 5 - 6 Celery Stalks, Sliced

  • 2 - 3 Cloves Garlic, Minced

  • 2 Lbs. Ground Beef

  • 2 Tsp. Salt

  • 1 Tsp. Ground Black Pepper

  • 2 Tsp. Cavender's Greek Seasoning

  • 2 Tsp. Chili Powder

  • 2 Tsp. Paprika

  • 2 1/2 Tsp. Ground Cumin

  • 1/2 Tsp. Coriander

  • 2 Tsp. Unsweetened Cocoa Powder

  • 1 Tsp. Granulated Sugar

  • 1 Can Petite Diced Tomatoes

  • 1 Can Ro-Tel

  • 3 Cans Tomato Sauce

  • 1/2 C. Beef Broth

  • 1 Can Dark Red Kidney Beans

  • 1 Can Light Red Kidney Beans


  1. Melt butter in a large skillet over medium heat.

  2. Add onion, bell pepper, & celery. Saute for 2 - 3 minutes. Add garlic and saute for 1 minute longer. Add all of these to a Crock-Pot.

  3. Add ground beef to skillet and cook on medium - high heat until browned. Drain fat from beef and add to Crock-Pot.

  4. Add remaining ingredients to Crock-Pot and cook on low for 6 hours.

  5. 30 minutes prior to eating - Drain and rinse beans and then add to Crock-Pot.

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