Chili Loaded Sliders
Can you believe Packer Football is on TV tonight?! Whenever we plan to watch a game at home, we prepare game-time food and snacks. Go pack go!
The kids and I had a low-key day; 3 hours outside riding bikes this morning (think Chloe has a cold), then naps, and an afternoon of play time inside while I cleaned out their closests and dresser drawers. We have a few back to school items that need to be put away, but for every new item we bring in, an old item must go.
Here’s what we decided on for dinner with the Pack. Chili stuffed baked potato sliders with a slide of broccoli.
At 3:30, I started to pre-heat this dinosaur of an oven at 425*
At 4:00, I had the kids scrub the potatoes for me in the sink with brushes. Then we dried the potatoes, poked them with forks, coated them in olive oil, then lightly salted them before sliding them into the oven for 1 full hour on the middle rack, no pan, no foil.
While your taters are baking, make your chili, broccoli and set the table.
- 1 pound of grass fed ground beef /turkey/chicken/etc.
- 2-3 tbsp extra virgin olive oil
- 1 can of pinto beans
- 1 can of kidney beans
- 16oz of chopped garden tomatoes (or organic canned, bpa free)
- 8oz of tomato sauce (take some paste and mix with water)
- 8oz water
- 1 small yellow onion
- 3 Clove’s garlic
- 1 tbsp cumin
- 2 tbsp chili powder
- Salt + pepper (about 2 tbsp salt, 20 grinds fresh cracked pepper)
- In a large kettle or dutch oven (think big le cruset) sautee the onion in the evoo until translucent, 5 min on medium heat.
- Add beef and brown it up.
- Add garlic, beans, tomatoes, paste, seasoning.
- Bring to a boil, then reduce to simmer, about 20 minutes.
- Yield, 8
- 1-2 pounds of broccoli
- Glass pyrex dish
- 2 tbsp unsalted butter
- 1/4cup water
- Penzeys Season Salt (or just salt and pepper)
- Place broccoli in pyrex
- Pour in water
- Top the broccoli with butter
- Microwave for 5 minutes
- Use slotted spoon to move broccoli to bowl
- In the bowl, stir broccoli with Penzeys Season Salt and serve.
- Yield, 4
Now its just time to assemble. When your potatoes come out of the oven, let them cool for a bit, then slice them in half the long way. Take a teaspoon and scoop out some of the potato guts. save the guts in a bowl if you wish to use later in the week!
Extra fun sides for sliders:
- Sour cream
- Bacon bits
- Shredded cheddar cheese
- Red pepper flakes
Everyone loved dinner tonight, both kids had seconds (that never happens). This meal makes so much, it’s easy two nights of food for us.