One of the only good things that comes out of these lower temperature days… the perfect time for a pot of chili. Or taco soup. Or potato soup. It is the season of warm, carb-y liquids! But this post is about the king of them all– CHILI!
I made a big batch of chili over the weekend. I mashed together a few recipes to create and master my now favorite-est version ever (recipe below). The beauty of cooking for 2 people, if you can get around it’s impossible-ness, is we usually have some leftovers to last through the week. So, I threw it all in a big dutch oven with the shining hope of one less dinner to cook this week.
I, unlike many of you snowbirds or MLK VACAY friends, had to go into work this morning. My non-traditional-student-spouse had the day off. Here’s a clip of some morning conversation in our house:
Me: “Hey, there’s a lot of leftovers in the fridge. Snack on whatever but we’re probably going to eat that chili tonight for dinner so you might want to skip that. “
Trent: “Ok, thanks”
Me, once more: “There’s plenty of the sloppy joe meat leftover for you to make some sandwiches, that would probably be a good lunch. It’s on top of the chili. Don’t eat the chili.”
Trent: Got it
Well, one perk of my day was I was able to come home for lunch. I heated up my little mini meatloaf and started right in since I only had the hour… and I asked Trent if he wanted to eat with me.
So he rumbles around in the kitchen.. I hear the microwave going.
Me: “There’s some buns in the pantry.”
Five minutes later he emerges with, you guessed it, one very big bowl of CHILI. With all the fixin’s. So proud.
I looked down at the bowl. I looked up at him.
Trent: *wheels clicking guiltily into place* “I’m not supposed to eat the chili”
I have laughed all day over this. It’s the best representation of #WifeLife I have yet to give you. In one ear, and right out the other.
Anywho, here’s my chili recipe! Even though you all probably have your own tried and true chili recipe, here’s another for comparison. I’m calling it a mix of my mom’s chili, Wendy’s chili, and of course a little Pioneer Woman twist. Perfect. Can you dig it?!
- 1-2 tbsp EVOO
- 1 lb ground beef
- 1 onion, diced
- 1 green pepper, diced
- 1 jalepeno, diced- keep the seeds and veins for heat! (if you can take it)
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 15oz can tomato sauce
- 1 15oz can diced tomatoes
- 1 15oz can red kidney beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- PW tip: 1/4 cup masa flour (found in the hispanic section of grocery store) mixed with 1/2 cup water
Heat some olive oil in a heavy, large pot over medium heat. Add the onion, garlic, green pepper, and jalepeno. Cook 2-3 mins until vegetables start to soften. Add the ground beef and brown. Drain off any excess fat.
Add tomato sauce, diced tomatoes, and spices. Stir together well, cover, and reduce heat to low–let simmer for 1 hour, stirring occasionally. (If you don’t have an hour- just give it 30 mins or so. -Signed, another impatient cook)
After an hour (Or 42.35 mins because I’M HUNGRY), add the masa flour/water mixture into the pot and stir well. This helps to thicken everything up just a touch and gives the chili a lil something extra. Trust the masa.
Add the beans and let simmer for 15 more mins. Serve it up with a hot grilled cheese or cornbread for extra points!
Serves: a lot. Maybe 8. Idk, I’m still learning.
Hope everyone is enjoying something warm on these cold nights!