This past weekend I made a big pot of chili. What’s not to love about chili!
Chili can be very healthy – packed full of nutrients including fibre, vitamins, minerals and antioxidants. And it also helps fill you up!
Chili can help warm you up on a cold day.
Chili is easy to make and requires very little prep time.
Chili is a perfect option if you want plenty of leftovers – and it tastes even better the next day after the flavors have had a chance to meld.
Chili freezes well – freeze individual portions for a quick meal on busy days.
Another great thing about chili is that it doesn’t require following an exact recipe. Below is the recipe I’ve been using as a guideline for several years – but I’ve never followed it exactly!
Chili (recipe source http://allrecipes.com/recipe/14985/its-chili-by-george/)
Prep Time: 10 m/ Cook Time: 1 h 45 m/ Total Time: 1 h 55 m
Makes 10 servings
- 2 pounds lean ground beef (I sometimes use ground turkey, or leave the meat out altogether and make a vegetarian chili)
- 1 (46 fluid ounce) can tomato juice (I use canned diced tomatoes instead)
- 1 (29 ounce) can tomato sauce (I also add a can of tomato paste to thicken it up)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed (I usually use black beans instead)
- 1 1/2 cups chopped onion (I omit the onion)
- 1/4 cup chopped green bell pepper (I also add a can of corn, and sometimes diced carrots)
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon white sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder (I add more – I don’t have a measurement, I go by taste)
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
Combine all ingredients in a large pot, over high heat. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. If using a slow cooker (as I do), cook on low for about 8 to 10 hours.