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Happy Monday my lovely readers!
I hope you all had a wonderful weekend. Yesterday was such a perfect day outside in both Florida and Georgia! My family and I took a short road trip up north into Georgia and visited Poppell Farms.
There was not very much nearby and I think we may have counted a total of 5 restaurants in the entire town. It was still a very nice drive around and enjoyable to see all the farmland.
When we got to Poppell Farms, I was a little shocked to see how busy it was. There was a long line to get in and a lot of people there. There is a lot to do there for the kids and adults alike. such as bouncing, playing in a kids sand area, feeding animals, hayrides, and a corn maze. They even had a handful of carnival type of games, that my husband enjoyed playing a lot.
All in all, I would recommend going to this farm if it is ever on your way or you are nearby. It was a lot of fun and worth the admission fee.
On Saturday, I made a delicious Southwestern style chili. I had been craving chili for quite some time now but I was wanting to wait until it got cooler outside. I got tired of waiting for cooler weather and decided to go on ahead. It’s super easy to make and all you have to do is throw everything into a crockpot and let the crockpot do all the work for you.
If you give it a try, I hope you enjoy and let me know.
- 1 1/2 lb ground chuck
- 1 can Rotel, undrained
- 1 can corn, undrained
- 1 can Bush’s Chili beans, undrained
- 1 cup chopped white onion
- 1 packet Tex Mex Chili
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- Grease a medium sized crockpot
- Add the ground chuck, Rotel, corn, beans, and onion
- Add all the seasonings on the top and let cook on low for approximately 4-6 hours
- Around the 2-3 hour mark, I stir everything together
- Serve with your favorite side, such as Jiffy cornbread mix!
Have a great week and I look forward to sharing my next post with you on Friday!