Chili…for those Chilly Nights

PictureO’ the weather outside is frightful…. but the kitchen is so warm and delightful and since we have NO place to go let it snow, let it snow, let it snow!!

In between this wonderful time of the year, the hustle and bustle from Thanksgiving to Christmas have always been magical. I am not trying to be cliché, but this time of year has always been enchanting, to say the least. From attending Christmas parties to buying and wrapping presents, making Christmas cookies, spending quality time with family and friends, and above all celebrating the birth of our Lord, Jesus. These moments help us to detach from the daily grind and remember what is truly important in our lives. In the end, it’s these moments in time we reflect back on and remember the good times.

And isn’t that what the Holidays are really all about anyway???

With great memories being made, food is always front and center for any holiday party or get together you are invited too. Sometimes ‘all of this amazing food’ can be a bit much to handle over the holidays. And sometimes you want comfort food that is both hearty and healthy. My husband and I love to make a large pot of chili, freeze most of it and pull it out during this time of year to warm the soul.

Chili is one of those versatile meals and can be tailored for even your pickiest of eaters. You can make it any which way you want; from white bean chicken chili to a vegan chili. The possibilities are endless but sure to be absolutely delicious!!
So today, I’m sharing my chili recipe with lean ground beef.

1.5 lbs. of ground beef
3 cloves garlic
1 medium to small onion
2 large diced tomatoes (keep juice)
2 cans of tomato paste
2 cans of beans (chili beans or brown/black kidney beans)
1 cup water
1 Tablespoon chili powder
1 tsp. Sea Salt
¼ tsp. Garlic Powder
1 tsp. Black Pepper

1.Cook ground beef in a separate pan. This can help cook off additional fat from the chili before it’s all combined.
2. In the actual pot you will be using for the chili; add chopped onion and garlic and chopped celery to the pot and sauté.
3.Drain any excess fat from the meat before adding it to the onion, garlic, and celery mixture.
4.Add your rinsed cans of beans, tomato paste, water, and tomatoes and turn down the heat and simmer for 10 minutes or longer allow the flavors to blend and heat up.
5.Add salt, pepper, and chili pepper and continue to allow the chili to heat up.

**Optional you can add other ingredients to your chili like corn or make macaroni to add to your bowl and scoop a cup or two of chili on top of the noodles.

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