Tuesday, March 11, 2014

Our Favorite Chili

Did you guys watch the Bachelor last night? Whoa! What?! I haven't watched the Bachelor/Bachelorette since Ryan and Trista (love them!), but after all the hype this year, I had to tune in to find out about this Juan Pablo guy. This season definitely had me scratching my head. Yes, he was attractive, but that is all he had going for him. I was ready to lose it with all the HMMMMMing and It's Okaying, and let's not forget about all the making out. Barf! And can we all agree that the last two remaining chicks were ANNOYING?! Luckily I DVRd it so I could fast forward when I couldn't handle it anymore. Thank goodness it is over and what an ending!! 

Ok, back to chili...We have tried many good chili recipes, but this is the one we always come back to. Sometimes we use ground turkey. Sometimes we use ground beef. We change up the beans and add corn if we have some in the freezer. I've even added quinoa before. But the base recipe always stays the same. We make this for family weeknight dinners, get-togethers with friends, and on game day. It makes a lot so you can feed a crowd or freeze some for a later date. Ours never makes it to the freezer though because my husband eats it for breakfast, lunch, and dinner. Yes, it is that good.

Our Favorite Chili
Serves: 6-8

1 tbsp. extra-virgin olive oil
2 small yellow onions, chopped
1 red or orange bell pepper, seeded and chopped
1 1/2 tsp. salt, divided
2 lb. lean ground beef or turkey
6 garlic cloves, minced
1/4 cup chili powder
1 tbsp. ground cumin
2 tsp. ground coriander
1/4 - 1/2 tsp. crushed red pepper flakes
1 tsp. dried oregano
2 - 15 oz. cans beans (red kidney, pinto, or black beans), drained and rinsed
1 - 28 oz. can diced tomatoes
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can low-sodium chicken broth

Optional toppings: Shredded cheese, diced red onion or sliced green onions, sour cream, Fritos, cilantro, diced avocado

In a large pot or dutch oven, cook the onion and bell pepper in the oil over medium heat until softened. Add 1/2 tsp. salt. Using a spatula, push the onions and peppers to the perimeter of the pan. Add the ground meat into the center. Cook, breaking up the meat with a spatula, until no longer pink. Drain excess fat if necessary. 

Add the garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and 1 tsp. salt. Mix well and cook for 1 minute longer. Stir in the beans, diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil. Reduce the heat to low and simmer for 1 hour. Season with salt and pepper to taste. Serve with desired toppings. 

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