Like many, we make chili on Halloween. It's a nice warm meal when we return home from trick-or-treating and because we're a high protein family, we love chili anyway! This time, though, I decided to try using beef tips instead of ground beef. We actually purchased a huge pack of beef tips from Sam's Club a couple of weeks ago. I split it in half and froze half of it. The first half I used for beef stew but forgot to take pictures, sorry.
So for the chili I combined the beef, three cans of dark kidney beans, a can of diced tomatoes, a can of pumpkin (NOT pie filling, just straight up pumpkin), some diced peppers and a chili seasoning packet (I'm either out of chili powder or it's buried so far into my cabinet that I can't find it) into the slow cooker. Oh and few shakes of paprika. It was delicious and I'm taking the leftovers to church tonight hopefully someone will use it. I can't stand to throw it out.
Also, thanks for the patience as I recovered from my surgery. It has been three weeks today and I'm feeling much better. Soon, look for photos of Ginger Rogers, my new kitchen friend. I was able to upgrade my Kitchen Aid mixer and now it matches our Keurig. Yay!