A cozy meal...

Today is one of those days I like to think of as cozy. It is cool/slightly chilly outside, the clouds are smokey gray and there is a constant tap tap of the rain hitting the roof. Inside the house is warmly lit with lamps and I am sitting at the computer while Caleb plays on the floor cooing and exploring his toys. One of my favorite movies "the Holiday" is playing in the background. It is one of those days that is perfect for one of those cozy meals that cooks in the crock pot all afternoon and the aroma wafts through the house filling you with warm memories of days like today. A huge bowl of homemade mushroom chili and a movie with my husband is the perfect end to a perfect rainy fall day.

Mushroom Chili

by: Lauren Buczkowski

Ingredients:

1 lb. of ground beef (browned)

1/2 large onion chopped into small chunks

1 Can dark red kidney beans

1 can pinto beans

1 can tomato paste

1 can tomatoes with vidalia onions (this could be just plain diced tomatoes)

1 can diced tomatoes with oregano ( any diced tomatoes would do)

1 T. garlic powder or two pressed garlic cloves

1 t. each of onion powder, cumin, and dried mustard

2 T. Chili powder

1T paprika

1 cup finely chopped or sliced baby portobello mushrooms

1 Cups of water

salt and pepper to taste

Top with sour cream, cilantro and monetery jack cheese (or whatever you prefer to use)

Combine all ingredients into a crock pot, stir well and cook on high 5 to 6 hours or on low for 6 to 8 hours. If you want to thicken it some, combine 2 T. cornstarch with water and mix well until cornstarch is dissolved, add to crock pot and let it cook at leats 20 minutes more. This should thicken the liquid.

ENJOY!~

Verdict: we loved it! This is a recipe I will absolutely make again! Benjamin even ate it! The mushrooms gave the chili an added earth flavor that was so tasty.