Chili Night at the G's B&B

Carried out in an effort to fill the G’s freezer.

Beef chili made with one box of Carrol Shelby Chili Mix. Served with Fritos, shredded cheddar, diced green onions, cilantro, avocado, and sour cream.

We even documented the different ways we all composed our chili bowls.

We also made Giada’s White Bean and Chicken Chili. Made with only one pound of chicken, instead of two; without a few spices (fennel seed, cumin); and with the addition of two bay leaves. Served with avocado, parmesan, cilantro.

No pictures of the white bean and chicken chili, but it was delicious.

We also made simple roast chicken and potatoes one night and chicken enchiladas another.

The final freezer tally for the week included:

1 pan chicken enchiladas,

3 2-cup bowls of beef chili,

3 2-cup bowls of chicken and white bean chili,

3 cups shredded chicken (for making Southwest King Ranch casserole),

as well as 2 containers mashed potatoes, 2 containers chicken Marbella, and one container green beans left in the fridge. Phew. At least she'll be eating well for the next month or so!