October 30, 2011

[Weekly Shots] October

40 | Polo Picnic

41 | iPad Library Fun [Instagram App]

42 | Same Old Spot, Brand New Hair

43 | School Author Visit {Kate Klise rocks!}

44 | Redheads
Brothers + Mom

October 26, 2011

Recipes Worth Repeating

A few new favorite recipes in the Hamilton house...

Chipotle Sour Cream Enchiladas - awesome, easy sauce

Chocolate Meringue Cookies - a not-too-sweet summery cookie

Crunchy Asiago Chicken Strips - panko-perfect

Cubed Cheesy Potatoes - a great new side

Easy Guacamole - fresh and quick

Matt Sliders - mini pan-fried hamburgers served with sauteed onions and provolone on toasted French bread

The Pioneer Woman's Shrimp Pasta - delicious, of course

And National Bundt Day is coming up soon. Pick a new bundt to bake and join in the fun. :)

Fun fall food (pictured): brats, hot German potato salad, pretzel bread, and fresh roasted sugar pecans at the McKinney Octoberfest

October 16, 2011

Hamilton Chili

I'm spilling the beans on Matt's famous chili recipe, passed down from his dad - a favorite enjoyed on campouts, football weekends, and with college friends. No matter what new chili recipes we try, we always come back to this one...the original, easy and naturally-flavored.

Matt Hamilton Chili
Serves 4-6.


2 pounds chili meat or lean ground beef
1 medium white onion, diced
1 teaspoon diced garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, diced
2 cans diced tomatoes, drain excess liquid
1 can Rotel, drain excess liquid
2 cans chili beans
1 can kidney beans
Salt and pepper


In the bottom of your chili pot, season meat with salt and pepper, brown completely along with garlic and onion on medium heat. After cooking drain excess grease if needed.

Add beans and tomatoes and bring to a simmer while preparing vegetables. Reduce heat to low and add peppers and green onions. Allow to simmer for "the longer the better" - or at least 30 minutes, stirring occasionally.

Serve with shredded cheddar cheese, sour cream, and saltine crackers or french bread.

Combine leftovers with cooked macaroni noodles and shredded cheese for another meal.