Day 21 – a recipe

day 21 - a recipe. I haven't been doing much baking lately. I've either had my nose in a book or we've been out of town/had company over for the weekend. I mentioned the boys went hunting last weekend and I cooked venison for the first time ever. I have to admit the idea of it was a little hard for me to swallow (how punny :) but the recipe was really good.

Be sure to check out more of the recipes I've shared on this little bloggy over the past couple of years :)

photo from taste of home

Three Bean Taco Chili

from Simple & Delicious Magazine

• 2 pounds ground beef ( I used one lb of venison, about half of an Italian Sausage)
• 2 cups water (I omitted)
• 1 can (16 ounces) refried beans (I accidently used pinto for these)
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup chunky salsa (I thought it read 1 cup, so that's all I used)
• 1 envelope taco seasoning (I just put in about 1 palmful of cumin, some sprinkling of chili powder, garlic salt and oregano)
• 1 can (2-1/4 ounces) sliced ripe olives, drained (I omitted)
• 1 cup (4 ounces) shredded cheddar cheese

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.

2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Yield: 9 servings.