Mom’s Chili and a Bertolli Giveaway

In my opinion one of the biggest football days of the year is January 1st, which is actually right around the corner. Along with football comes chili season of course!

Growing up in my house in the north suburbs winter means football, fireplaces and chili and chili’s faithful sidekick, corn muffins. In some people’s opinions the following chili recipe may seem like nothing too special, but when it’s made with love (yes dorky but true), it warms more than just your tummy.

Bertolli recently reached out to me and offered me a beautiful cast-iron soup pot, all-clad stainless steel soup ladle, a Bertolli reusable freezer bag and two tasting certificates for Bertolli Premium Meal Soup for Two. Read to the bottom to find out how you can win one too!

One of the best things about winter in my opinion is soup season. Of course chili fits into this category especially well because it’s warm, super filling and a meal in itself, especially if you add sour cream, cheese and oyster crackers on top like I do. The new Bertolli Premium Meal Soup for Two is another great way to drink/eat your soup for dinner. These soups are super filling and taste great too; I loved the Tomato Florentine and Tortellini with Chicken. It was great that it was pasta in a soup, it didn’t taste too salty either, and it also had a ton of protein!

If you think you’re up for making your own meal in soup form, leave a comment with your favorite part of winter at the end of the post and you’ll be entered to win the same awesome package Bertolli treated me to! A winner will randomly be chosen at the end of this week (Sunday)!

Ingredients:

  • 1 lb of ground beef
  • 2  cans of Italian stewed tomatoes
  • 1 can of black beans (drained)
  • 1 can of Hormel no beans chili
  • 1 packet of McCormick's chili mix
  • 1 diced red pepper
  • 1 diced yellow onion
  • 1 can of crushed tomatoes (optional)

Directions:

  1. Brown the ground beef in your soup pot
  2. Once beef is browned add the onions and peppers
  3. Pulse the stewed tomatoes in a food processor until crushed, but not totally pureed
  4. When onions are translucent and peppers soft add the crushed stewed tomatoes and the can of crushed tomatoes at this time if you like
  5. After previous ingredients are combined drain and then add the black beans and the packet of chili powder
  6. Simmer on the stove for at least an hour to allow flavors to combine
  7. Serve with dollops of sour cream and a sprinkling of cheddar cheese along side with corn muffins
Advertisement:

Comments

Leave a comment
  • fb_avatar

    That chili looks fabulous! Black beans are my number one favorite bean, especially in chili. Have you ever tried using Rotel instead of tomatoes? It adds a bit of spice and zing. :)

    Gorgeous pot!

  • fb_avatar

    Is my entry the only one?

  • It is Rust! Congratulations you are the winner! Please email me at stepheatschicago@gmail.com to claim your prize!

Leave a comment