Chili—To Write Home About

I grew up going to a small 1A school. During the wintersour wonderful cook, Jackie, would make homemade delicious meals for us.

The meals were always hot and sooo good!

Some of my favorites were the hot ham and cheese, which was a delicious pocket of ham and cheese with a gooey center.

Towards winter was one of the best times for cafeteria food, if you ask me.

When piping hot cinnamon rolls oozing with frosting were served alongside a bowl of steaming chili.

Yes, chili and cinnamon rolls, my friends, this is a match made in heaven.

Granted my fiance thinks that food combination is crazy.

Admittedly, my tastebuds are… how to put it….

interesting, unusual— dare I say, piquant taste preferences.

That’s a cool word. Piquant. Definitely, the word of the day.


I thought, for sure, that I would never be able to top this chili of my dear childhood elementary school.



I found a recipe for LOW-FODMAP chili that will turn heads. And people WILL ask you for the recipe.

Bet your bottom dollar.

This recipe is for approximately 3-4 people. If you need more servings double the ingredients.

Chili to Write Home About

1 lb. ground beef

4-5 Tb tomato paste

1 cup water (depending on how thick you want it could be less or more if you like it runny)

1 cup fresh or diced tomatoes (no onions or garlic added)

1/2 cup corn

1 T olive oil

1 tsp salt (I like to use sea salt)

1 tsp. oregano

1 tsp. cumin

1/4 cayenne

2 Tablespoons chili powder

A touch more salt depending on how salty you like your soup. Be careful if using sea salt as this is generally saltier.

Brown beef in skillet with oil. I didn’t drain my beef after this. After browned put beef in slow cooker (I used my instant-pot slow cooker setting). But a slow cooker would do the trick too.

Mix in all the other ingredients mix until combined. Cook 6 on high or 8 hours on low.

Serve with a spritz of lime juice, cheddar cheese, sour cream and crackers.

This chili, my friends, is something to write home about.

I hope you enjoy!

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