When it’s “burn day” on a cool December day, it’s time for some Chili! Cool Saturdays are great for the guys around here to make a pile of fallen trees and strike a match.
While they’re leaning on their shovels and stoking the fire, I chop a couple of yellow onions and sauté them in a little oil. While I’m at it, I chop several onions and bag them up for the freezer. It helps cut time later to get a bag out on quick notice and break off a “chunk” to sauté for another meal.
While I sauté one and a half pounds of ground round, I use my food processor to chop some carrots and celery (fine chop). I throw all that into the pot after draining off the fat from the cooked meat.
Next I add:
2 cans petite diced tomatoes
1 can tomato sauce
3 cans light and/or dark kidney beans, drained
1 can beef broth (I usually have some left from a roast that I’ve stuck in the freezer for later – see a pattern here?)
1 tablespoon chili powder (or more, whatever you like)
salt and pepper to taste
Turn heat down to simmer and let it do its thing for 30 minutes to an hour.
Here’s the recipe for you to print and share:
- 2 Tablespoons Olive Oil
- 2 medium yellow onions, chopped
- 1-1/2 pounds ground beef (I like lean ground round)
- 2 carrots, diced fine in food processor
- 1 celery rib, diced fine in food processor
- 2 14-oz. cans petite diced tomatoes
- 1 14-oz. can tomato sauce
- 3 14-oz. cans light and/or dark kidney beans, drained
- 1-2 Tablespoons chili powder
- salt and pepper to taste
- Saute onion in olive oil until softened. Add ground meat and cook until browned. Strain off any grease.
- Add carrots and celery to pot of meat. Cook 2 minutes, stirring constantly.
- Add remaining ingredients and let simmer for 30 minutes to an hour.
Pour into bowls, and enjoy!
I like a piece of cornbread in my bowl under the chili. See it peeking out from under?
Another variation, possibly for the leftovers….
Cheesy Chili Fries? 🙂