Recipe: Cupboard Chili with Hood Sour Cream #Sponsored

Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Hood. I received product samples to facilitate my review and a promotional item as a thank you for participating. Thanks Mom Central and Hood.

In our house, we love recipes that feed us for a few days. At least ones that make it easier to prepare a quick home cooked meal for our family. Cupboard chili came about one cold afternoon when we used what we had in the fridge and in the cupboard, instead of making a special trip to the shop for more ingredients. While we have made numerous chili's using red kidney beans, even white cannelli beans, we had never used black beans before and it could very well be our favorite way so far, we didn't miss the red pepper either that we sometimes add! What are some of your favorite comfort food dishes that you prepare for your family? Below, please find my recipe for Cupboard Chili made with leftover beef bolognaise sauce and homemade oven fries.

RECIPE: CUPBOARD CHILI with Homemade Chips (French Fries)

TOPPING:

A shredded cheese blend for topping (Mexican or Italian work best, the thinner the cheese the better for melting)
Hood sour cream
Black olives (optional)

Saute onion in a little butter for about five minutes, add garlic, slowly stirring on low for about five minutes more. Add 1/2 of chicken stock and leftover bolognaise sauce with drained cans of black beans and diced tomato, adding stock until mixture is just covered. Bring to a boil. Reduce heat, stir and cover for at least twenty minutes, stirring occasionally.

Homemade Oven Fries:

Three russet potatoes sliced into 1/4 inch thick wedge or preferred size
(adjust cooking time accordingly for size of fries)
Place in bowl with less than a 1/4 cup of your favorite oil, enough to cover but not saturate - I use olive oil
Salt and pepper to taste (Tip: stir in salt and pepper into bowl first with oil for easier coating)

Bake in warmed 425 degree oven for ten minutes each side.

We love comfort foods this time of year and nothing jazzes up a few classics better than Hood Sour Cream. Sour Cream often makes it into our mashed potatoes and is very much needed on taco night, we have also started adding it to our homemade mac and cheese. It added a zesty zing to our Pasta Bolognaise and made a great topping for our Cupboard Chili that went very well with the delicious melted cheese.

Do you have a favorite recipe that uses sour cream? I want to tackle banana bread with sour cream next.

RECIPE: BEEF BOLOGNESE

Saute onion, carrot and celery in a little butter for about 10 minutes over medium low heat, adding garlic after the first five minutes. Add ground beef and mash up beef while slowly cooking for an additional ten minutes, (Great time to add stock if beef is cooking too fast) add you favorite marinara sauce just to cover the beef and heat for about ten minutes. Top over penne. This sauce is a thick sauce and tastes even better the next day or made into your Cupboard Chili.

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