Me & My Recipe | Julie Houchins

With over 20 years of experience in education, Julie Houchins is supporting directors and teachers in early childhood centers and schools in the Las Vegas valley as the Early Education Program Manager at United Way of Southern Nevada.  UWSN has partnered with several local programs to provide high quality care and learning for children and families through the Nevada Ready! grant.  As Julie says, “I am very passionate about supporting teachers and teams in their work providing quality programming for local families.” With her passion and dedication, she is improving lives here in Southern Nevada through education.

Julie hasn't always been a Southern Nevadan, however, as there was a lot of movement for her family before arriving in Las Vegas. Julie and her family moved to three different towns in a 15 year span, with one thing in common. The three towns, San Antonio, Texas, Wichita Falls, Texas, and Minot, North Dakota, all follow U.S. Route 83, one of the longest North to South highways in the country at 1,885 miles long. Driving on US - 83, you could start at the Canada - U.S. border in North Dakota and travel all the way to the Mexico - U.S. border in Texas! Julie moved to Southern Nevada in 2000 and recently joined the UWSN team, sharing her years of experience, positive attitude and delicious chili recipe with the community.

Homemade Chili

1.5 pounds ground beef or turkey

8 ounces tomato sauce

6 ounces tomato paste

10 ounces Campbell's French Onion Soup (do not add water)

15 ounces Red Kidney Beans

1 tablespoon Chili Powder

2 teaspoons Cumin 

1/2 teaspoon pepper

Directions:

  1. Brown ground beef or turkey.
  2. Combine all ingredients in a crock pot.
  3. Cook on high for 3 hours.
  4. Serve with Fritos, sour cream and cheese and enjoy!