I was very hesitant to even write this blog, as it seems so processed and unimaginative. But with Halloween quickly approaching, I've been thinking a lot about fun celebrations and trick or treating with the kids as the were growing up. Our Halloween tradition was pigs in a blanket and a bowl of chili served with saltines.
The pigs in a blanket were not the popular crescent roll variety, but a Lykes hot dog rolled with a slice of American Deluxe cheese in a slice of bread and secured with toothpicks. After trick or treating, we would place the pan of pigs in the oven at 400 degrees for about 5 to 10 minutes or until the bread was toasted and the dogs were browned.
I have tried many chili recipes over the years, but our family favorite is still the French's Chili-O seasoning version. I make just a very few changes to the package directions. I like chunky Vidalia onions in my chili, but omit the onions altogether when preparing this recipe for the children.
Famous French's Chili-O Chili
2 pounds ground chuck or ground round, seasoned with salt and pepper
1 small Vidalia onion - coarsely chopped
2 packages French's chili-o seasoning mix - available at Winn Dixie or WalMart
2 16 ounce cans Bush's Chili Beans - mild or medium - available at Winn Dixie
2 141/2 ounce can of diced tomatoes
1 small can rotel tomatoes - (optional) - if you want a little more spice
Brown seasoned ground beef with chopped onions in large skillet.
Stir in the two packs of French's Chili-O seasoning
Place meat mixture into 6 quart slow cooker.
Add chili beans, diced tomatoes, and Rotel tomatoes, if desired.
Cook on low 4 to 5 hours, until heated thoroughly and flavors have combined.
Serve with fresh saltine crackers and, of course, a pig in a blanket.
The French's Chili-O mix and the Bush's Beans are the secret to this recipe
I would love to read your comments concerning my shortcut chili recipe.