Chili

September 7, 2015

Chili

Ingredients:

1 1/2 lb ground beef

Onion

2 cloves garlic

1 bell pepper

1 28 oz can diced tomato

1 can each brown black and kidney bean

1 can corn

Worcester sauce

Chili powder

Cumin

Ground mustard

Ground ginger

Thyme

Basil

Oregano

Cayenne pepper

Editor's Quote:  

Are there beans in it? ... Then it's not chili. Real chili has no beans in it. But you're from a foreign land, so your ignorance is forgiven. -- Sheldon Cooper

Directions:

Brown ground beef, onions and garlic

add bell peppers, cook for 3 minutes

add tomatoes, beans and corn

use spices to taste

cook for 30-45 minutes, leave lid off if too thin

A fairly basic chilli recipe with a lot of leftovers for what looks like could be a cold couple of days here. One of my wife’s favourite dishes, this is a great recipe for crowds, and freezes very well also. You can serve over toasted buns with cheese, have on chips, use in a taco salad, or eat just a bowl full on its own.

Tonight’s version was pretty tasty, but a little thin.  Adding a second can of brown beans and cooking with the lid off would have helped, but it was still good as is. I plan on taking a healthy portion for lunch tomorrow (it is ALWAYS better the second day) and freezing the remainder for a quick meal in the future.

Editor's Note:  If you cycle with the lid on and off for 5-10 mins at a time you can easily control the thickness while allowing it to reduce and build flavours faster.

This week looks like it is going to be cold, so a few stew like meals, and maybe a soup will be on the menu!  I look forward to any suggestions you might have for me, so feel free to leave them in the comments. I opened up comments now to anyone, not just blogspot members, I hadn't realized how restricted I had the settings.

Cheers and Best wishes!

The Omnomnivore

Chili

P.S Holiday Weekend Bonus Dessert post on its way!