SIMPLE, CLASSIC CHILI

Another fall week, another record high temp here in Atlanta. 87 degrees to be precise. It was the hottest Halloween on record. I am about fed up with this heat! I need it to be cold enough so I gotta wear socks on my feet around the house and sweats when I go to sleep (that’s how I measure temperature). Is that too much to ask for?!

I realize that I may sound ridiculous to you Northerners who are reading this, since you’ve probably had cold weather since September and probably hate it already. But just let me have my moment.

Today’s recipe is a desperate attempt to convince myself that fall is here, even if the weather won’t cooperate.

I always get a craving for chili around this time of year. It’s a comforting, easy meal that I can add to anything: baked potato, nachos, and even spaghetti (don’t knock it ’till you try it!!!). So when that craving kicked in last week, I just had to make it. Cold weather or not.

INGREDIENTS

• 1 teaspoon olive oil
• 1 -1 1/2 pounds ground meat lean (or ground turkey)
• 1 large onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons salt
• 3 cups chicken broth
• 1 can petite diced tomatoes (28-ounces)
• 1 can kidney beans (15.5 ounces)
• 1 can pinto beans (15.5 ounces)
• toppings (cheese, sour cream, onions, cilantro, etc)

INSTRUCTIONS

1. Report this ad
2. Grab a large pot or dutch oven and place on burner. Set heat to medium and add oil to pot.
3. Once pot is hot, add ground beef (or turkey) and begin to brown it. Once it's completely cooked, scoop out of from pot and into a small bowl and set aside.
4. In the same pot used to cook the meat, add diced onions. Raise heat a little so it's between medium and medium-high. Cook until onions start to become translucent, about 5 minutes. Add in peppers and cook until those start to soften, about 5-8 minutes.
5. .......................................

for full instruction please see : www.certifiedpastryaficionado.com

Share this post