When the weather is chilly, make chili!
Today's high in temperature: 8 degrees. 8. Single. Digit. Chilly is a drastic understatement. When life gives you chilly, make it!
To me, there is no better way to warm up than to have a pot of something on the stove, heat up the kitchen, and sit down to a mildly spicy bowl of love with corn bread straight from the oven. I also love chili because I can get it on the stove in less than 15 minutes, and only dirty 1 pot and a colander!
Your shopping list may already be in your fridge and pantry, another reason I love chili!
2 pounds of New Boston Ground Beef
1 large onion, peeled, and chopped finely
1 large red bell pepper, chopped, medium dice
1 large orange bell pepper, chopped, medium dice
1 jalepeno, fresh, minced finely. Depending your desire for heat and spice, you can omit this all together, add just the pepper flesh, and remove the seeds, or add the entire thing.
1 tablespoon garlic, fresh, minced.
2 - 13(ish) oz cans of diced tomatoes
3 - 13(ish) oz cans of your choice of beans- I like to use black beans, red kidney beans, and cannellini beans.You'll want to open all the cans, and rinse the beans of their starchy, salty liquid.
2 tablespoons cumin
1 tablespoon chili powder
1/2 tablespoon tumeric- this gives your chili amazing color and some smokey flavor.
1 teaspoon pepper
Salt, to taste- the beans will have their own salt content, so taste as you go.
In a large, wide pot that has a lid, swirl a good tablespoon of canola oil in the pot over medium-high heat. Add beef to the pot first, and using a wooden spoon or spatula break the meat apart until it's in small pieces, like you would for a meat sauce. You can add the peppers and onions at any point during the process, they can start to cook while the meat is breaking apart. Once the meat has browned and fresh vegetables have softened, add your spices. Adding them to the pan when there is very little liquid will allow the spices to toast a bit, and have another depth of flavor to the final product. You can now add the tomatoes, juice and all right to the pot. Let this simmer together over medium-low with the lid on for half an hour or so, to let everything get to know each other, and meld together. After half an hour you'll see the liquid in the pot have turned a beautiful dark relish color, and have thickened. Now you can add your rinsed beans. I like to add my beans at the end of the cooking process because if they over cook, they'll just fall apart. Now is a great time to get your cornbread in the oven, you're about 20-25 minutes from service. Garnish your bowl of chili with fresh avocado, sour cream, cheese, and a big ol' slice of corn bread right from the oven.
Warm up! Stay full!