So…we had one day of spring (it was in the 50’s here on Wednesday!) and now we are back to winter…21 degrees and lake effect snow! Here is our favorite chili recipe which we adapted from the Betty Crocker cookbook and the Smitten Kitchen’s beef chili recipe. Those of you who like a lot of heat will definitely need to increase the spices because this is a very mild chili. I think it is just right for kids. You can also leave out the beans if you want, or skip the ground beef and make it vegetarian. Katie made this earlier in the week and we’ve been enjoying the leftovers!
CHILI (serves 4-6)
~olive oil (enough to coat bottom of pot)
~one large onion, chopped
~2 carrots, sliced thin or diced
~2 cloves of garlic, peeled and minced
~1 lb. ground beef
~1 Tbs. chili powder
~1 tsp dried oregano
~1 tsp ground cumin
~1 tsp unsweetened cocoa powder
~1 tsp salt
~1 cup beef broth
~8 oz. tomato sauce
~2 Tbs. tomato paste
~1 Tbs. apple cider vinegar
~1 (15 1/2 oz.) can red kidney beans, drained and rinsed
~grated cheddar cheese and sour cream (optional) for toppings
1. Heat the oil in a large stock pot or Dutch oven over medium low heat.
2. Add the onion and cook 5 to 10 minutes until softened, then add the carrots and garlic and cook 1 to 2 more minutes.
3. Push the vegetables to the sides, turn up the heat to medium and add the ground beef.
4. Cook the beef about 10 minutes until browned, breaking it up as it cooks.
5. Add the chili powder, oregano, cumin, cocoa and salt and cook another minute or two.
6. Stir in the beef broth, tomato sauce, tomato paste and vinegar and turn the heat up to medium high.
7. Heat to boiling, stirring occasionally. Once it boils, reduce the heat to medium low, cover and simmer for about 45 minutes.
8. Add the beans, stir and simmer for another 15 minutes.
Top with grated cheddar cheese and sour cream if you would like. I’m off to shovel the driveway…again!