It started snowing last night again and we ended up getting four more inches of snow on top of what we already had on the ground. We may get more snow this weekend too, I’ve heard everything form a dusting, to perhaps up to ten inches!
Snow makes me think of soups and stews and yesterday I really had a taste for chili! I had soaked beans on Monday and planned to make pinto beans for dinner last night so that’s what Alexis and I had, but no one says you can’t take the left overs and make a little chili! ;oP
This morning I put together a pot and Alexis and I had chili for lunch. There is just nothing like a hearty bowl of chili on a cold winter day!
What You’ll Need:
Extra virgin olive oil
1 red onions, chopped
1 bell pepper, chopped
4-6 cloves of garlic, minced
2 cups of cherry tomatoes (Note: I used some I had frozen this summer. Just throw them in whole.)
1 pound of ground beef
1 teaspoon of sea salt
2 teaspoons of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of paprika
2 tablespoons of chili powder
1/2 tablespoon of ground chipolte chili powder
1/4 to 1 teaspoon of cayenne pepper (Note: Again more if you like it spicy, less if you don’t.)
2-3 cups of pinto beans (Note: More if you like beans, less if you don’t.)
1 quart of diced tomatoes (Note: I used some I canned this summer. You can use a large can from the store instead.)
1-2 cups of water (Note: Just to thin things out a bit, but you don’t want it too thin.)
Add some olive oil to a large stock pot and saute onions, peppers and garlic until just tender. Add cherry tomatoes, ground beef and seasonings:
Cook for 3-5 minutes until meat is mostly browned and the add beans:
Next add diced tomatoes and water:
Bring to a boil and then lower heat to a simmer. Simmer covered for at least 2 hours, stirring occasionally. Make sure the cherry tomatoes have cooked through:
Serve plain, or with cheese and sour cream. Chives or scallions are good too!
Notes: This is one of the rare time I actually used ground beef in my chili. Most of the time I make a vegetarian version, or my recent foray into ground chicken. I really just had a taste for a more “traditional” chili today.