Cooler temperatures and darker evenings mean that I can make one of my favorite fall recipes. A bowl of warm chili any night of the week just feels cozy. I like to make a pot on the stove over weekend but if it's a night during the week when we are running the kids around I like to have it on the counter in my crockpot on low. It's so nice to walk in the door and have dinner ready to go.
I know there are lots of "favorite chili" recipes out there but the thing that I love about this recipe is that it can be served over rice and garnished with lotsa extras that just make it perfect on the pallet.
Favorite Chili Recipe
1 1/2 lbs lean ground beef
1 1/2 lbs lean ground beef
1 large sweet onion chopped fine
2 cloves garlic minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. paprika
1 tsp. dried parsley
1 1/2 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. red pepper flakes-more if your family likes it spicy
1 tsp. ground pepper
1 tsp. kosher salt
1 1/2 tsp. sugar
1 large carton diced tomatoes
1 can chicken broth
1 can kidney beans washed and drained-I often illiminate the beans and serve beanless
extra toppings
1 pot of brown or white rice
2 large avocados chopped
1/2 finely shredded cheddar jack cheese
fresh parsley
freshly chopped tomatoes
tortilla strips
sour cream
DIRECTIONS:
Heat oil in a large saute pan over medium-high heat. Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain about half of the excess fat. Add the remaining ingredients and stir to combine. Cover and simmer on low for an hour.
*If you chose to use the crockpot then transfer the beef into the bottom of a slow cooker and add remaining ingredients/stir.Cover and cook on low for 6 hours, or on high for 3 hours. Taste, and season with additional salt and pepper or seasonings if need be.
Serve warm over rice and with desired toppings.
Hope this recipe becomes one of your go-tos as well!
Enjoy!
No comments:
Post a Comment