Roll Tide Chili

Well, it's that time of the year folks.

Fall + Football = All. The. Heart. Eyes.

This past weekend I made my favorite..

Roll Tide Chili

I had so many friends asked for my recipe. I thought it would be easier to post once here instead of emailing it all over the place.

Here's what you will need:

• 1.5 lb. Ground Beef (I usually use Ground Chuck)
• 1 (15 oz.) can of Bushes Light Red Kidney Beans, Drained and Rinsed
• 1 (15 oz.) can of Bushes Dark Red Kidney Beans, Drained and Rinsed
• 1 (6 oz.) can of Hunt's Tomato Paste
• 1 packet of McCormick's Mild Chili Mix
• 1 Tablespoon Coconut Oil
• 12 oz. Mushrooms (Sliced)
• Water
• Salt/Pepper
• Additional Spices for Taste: Chili Powder, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper (All Optional)

Step 1. Brown Ground Beef until thoroughly cooked, and drain grease off. Add enough water to cover the bottom of your pan and set heat to medium. 

Step 2. Add Coconut Oil to a non-stick skillet, let the oil heat up a bit and then add in the sliced mushrooms. Cook these until tender, set aside.

Step 3. Add Chili Mix, Tomato Paste, and beans to ground beef. Stir and add water until desired consistency.

Step 4. Throw in the cooked mushrooms. Stir.

Step 5. Add a dash or two of the Chili Powder, Garlic Powder, Onion Powder, Paprika, Salt, Black Pepper and/or Cayenne Pepper if you wish.

Serve up with shredded cheese, sour cream, crackers or beer bread and you will have everyone yelling Roll Tide, y'all! 😉

Enjoy!

XOXO,
T