It's been forever since I wrote a post, sorry! By forever I mean, like a week and a half. But still, I had been doing so well! Things just get busy, I suppose. I have a lot of projects lined up, so hopefully I can get to sewing, crafting, and cooking more...but probably not until after my vacation next week! Jess & I are headed to Myrtle Beach for a wedding and then I get to spend a few days with my bestie in North Carolina, yay! To hold y'all over until then, here's an easy recipe for scrumtious chili!
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| Spicy! |
I'm not normally a fan of chili. I mean, it's alright, but it doesn't quite excite me like it does some people. However, with enough cornbread and crackers I can enjoy a bowl every now and then. This never-ending winter has left me needing some more hot, spicy (sometimes), and filling dishes, thus, I made chili the other day. I've made this same recipe before, but I did it in the crockpot. This one I did in a pot on the stove: same results. So it is really whichever you prefer. It is easy, pretty cheap, and makes enough to feed an entire football team. Seriously, Jess and I ate chili for days. He's not complaining or if he is it isn't to me! Ha. But really, if you aren't trying to eat the same thing for 5-6 meals, maybe you should half this recipe or make all of it and freeze some, I've heard that works.
Ingredients:
2 lbs ground meat (I've used beef & turkey with good results)
1 onion, diced
4 cloves garlic, minced
2 (15 oz) cans Pinto Beans, rinsed and drained
24 oz (roughly) of tomato sauce (for me this was one large and one small can)
3.5 cups beef broth
1 (6 oz) can tomato paste
1 (7 oz) can chopped green chilis OR 1-2 fresh diced jalapenos (if you use the jalapenos, cook them with the onions)
2 TBSP chili powder
1 TBSP steak sauce
3 TSP cumin
2 TSP Cayenne pepper (this makes it pretty spicy, reduce if you're not into hot foods)
1 TSP paprika
1 TSP hot sauce
It's as simple as this:
Brown your meat, drain, set aside.
Cook onions in a little bit of olive oil (or the grease from meat) until soft and transluscent. Add garlic and cook another 1-2 minutes.
Mix everything together in a large pot (or crock pot) and bring to a boil. Reduce heat to simmer, cover, and let cook for a few hours so all the flavors meld together. I let mine cook for about 4 hours, but I'm sure it would be delicious after 1.
I also cooked a few cups of bowtie pasta to mix in (I like it, some think it's blasphemous) and made cornbread muffins. You can serve with garnishes like sour cream or shredded cheese.
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