My go-to Chili Recipe
With summer finally over and the cooler weather starting up, you know what time it is! Some of you may be saying sweater weather and that is true, other’s automatically think of their pumpkin spice latte but to me… it means time for soups and chili!
While I enjoy cooking and do it fairly often I find that in the winter time I prefer to have some nice comfort foods that I can have ready to eat quickly. This is why I often make soups because I can make them in big batches and it will feed me and my roommates for the next several days.
My go-to chili recipe:
2lb lean ground beef
1 onion, diced
2 bell peppers, diced (any color, I normally use yellow and orange)
2 carrots, diced
1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 large can of crushed tomatoes
1 can diced tomatoes
2-3 cups reduced sodium beef broth (start with 2 cups and add more for desired consistency)
2 cloves of garlic, minced
1 tsp salt
2 tsp cumin
2 tsp chili powder
1 tsp cayenne pepper
2 tsp oregano
Chop the onion, garlic and carrots and add to a pot on medium heat. Add the ground beef to the pot and cook until browned (about 7-10 minutes). While that is cooking, dice the bell peppers and drain/rinse the beans. Add the crushed and diced tomatoes to the pot along with all the beans. Give this a stir. Start adding your broth until you have the desired consistency (a little liquid will cook off so make sure you add a bit more than you want). Add cumin, chili powder, cayenne pepper, oregano and salt. Stir the chili until all spices are mixed in. Turn the heat down to low and cook with the lid on for 15-20 minutes, stirring occasionally. After 15-20 minutes take the lid off and continue to cook anywhere from 15-45 minutes. Serve immediately or let cool to room temperature and store in the fridge for up to 4 days in a sealed container. You can also freeze for several months if you don’t think you will eat all of it before it goes bad.
*I find with chili the longer you let it cook down the better the flavors develop*