Main Course Meat Dishes forum: Rainy day Chili
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There are about 1001 variations for making Chili. I like mine with lots of meat and beans and with a less thicker sauce. Today was one of those rainy dismal days and even though it was 90 degrees outside, I can eat Chili anytime. I make some unsweetened cornbread muffins on the side and it's just pure comfort food! My recipe changes depending on what I have on hand, but the addition of pre-made salsa kinds of spices things up a bit. Sometimes I vary the beans and will include pinto's.
2 lbs of lean ground beef
1 tablespoon Olive Oil,
3 tablespoon of Chili Powder,
1 27 oz can of Light Kidney Beans,
1 27 oz can of Dark Kidney Beans,
2 medium onions diced
2 stalks of celery chopped
2 cloves of garlic chopped
1 15 oz can of diced tomatoes
8 oz of prepared chunky salsa
Salt and pepper to taste
Pickled jalapeno peppers (optional)
Add the oil to a small stockpot or dutch oven and heat. Crumble in the ground beef.
Brown the ground beef, stirring occasionally. Add the Chili powder and mix in well. Remove any excessive fat (if any).
Chop the onions, celery and garlic and add to the meat mixture. On medium heat, cook until the onions are transparent and soft.
Add the beans (with liquid), tomatoes and salsa. Mix everything well and add salt and pepper to taste. Lower the heat and simmer for about 30-40 minutes. Check your seasonings and add more if desired. Add optional jalapeno peppers at this time, stir in and serve.
While the chili is simmering, I usually make some corn bread muffins. It takes about 25 minutes, so it's really good timing! (Martha White to the rescue! - but it's a good mix and I use buttermilk instead of regular milk, egg and oil - I like them!)
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