We have had a lot of snow this winter which is unusual of our part of the country.  I will definitely get into the comfort food aspect of cooking when it gets like this.  You just want to have something hearty and warm when the weather is cold or just damp and chilly!

Chili comes in many forms and I’m sure everyone has a different recipe and they are all good, but we love this one and its super easy. 🙂


Start it in the morning and leave it on low for the day in the slow cooker, and by supper you have a ready meal and the house smells yum.



1 – 28 ounce can of tomatoes or 1 quart of homemade canned tomatoes

2 – 28 ounce cans of red kidney beans (drained and rinsed)

1 lb of ground chicken or turkey browned

1 small onion chopped and cooked until translucent.  (optional) (I will put it in the pan after the chicken has cooked to absorb some of the browned bits.)

1/4 cup of brown sugar

1 Tblsp of Chili powder

salt and pepper to taste

1 Tblsp of worcestershire sauce

Add to the crock pot and put it on low for 6 – 8 hours.



Serve in deep bowls and garnish with grated cheese and sour cream and green onions if you like.  And of course the obligatory crusty roll!

Dig in and enjoy!! Yum 🙂

LIVE LIFE FULLY ❤  – Charlene


IMG_0670Once the weather starts to get a chill in it and the rain starts, I crave something a little heartier than our usual chicken and rice variations.

When I get busy at work I will put the fixings in the crock pot and by supper the smell of supper permeates the house and we can eat as soon as we get in the door.  Nothing is better than having supper ready when you get home.

Every so often I crave beef and I’ve been making this beef stew for years.

The ingredients will depend on how big your crock pot is and how many you are feeding. I never worry about having too much as it freezes well and you have another quick meal for another busy night.


1 – 2 packages of stewing beef (preferably with some marbling as this makes the meat more tender.

2 cups of chopped potatoes or whole small potatoes (red or white).

2 large carrots, peeled and chopped.

2 stalks of celery, chopped.

1/2 medium onion, chopped.

3/4 cup frozen peas (thawed)

1 cup diced canned tomatoes.

1 litre of low sodium beef stock.

2 – 3 tablespoons of extra virgin olive oil.

1/2 cup of water.

3 tablespoons of flour (I use gluten free)

Salt and pepper to taste


In a large heavy bottom pot, add the olive oil and heat over med high heat. Season the beef with salt and pepper and then braise the beef in small batches so that the beef gets carmelized on all sides, a couple of minutes each side. The beef pieces will still be rare inside.


Set the beef aside in a separate bowl while you braise the next batch.

Once completed you should have a lot of carmelization on the bottom of the pan. Add the onions and celery and coo k until slightly softened.  Add diced tomatoes, and beef stock and stir pot until all the carmelized bits are dissolved with the beef stock.

Add the beef, potatoes, carrots and the liquid into the crock pot. Turn on low and cook for 5 – 6 hours.

IMG_0673 IMG_0675

Thirty minutes before serving, add the peas to the pot and mix in.  Take the water (cold) and the flour and mix thoroughly and then add to the crock pot. Stir well and then put the crock pot on high and let the flour mixture thicken the sauce.


Serve with crusty rolls and enjoy!!