We've all been home these last few weeks, and I feel like I no sooner finish cleaning up from one meal, and the next one is making its way around the corner. While I love cooking for Brad and the boys, a break now and again is a good thing. I decided to make a big pot of something, so my husband and sons can heat leftovers for lunch the next day while I relax. It was the perfect excuse to make a pot of chili. If you follow me, you know that I can eat it any day of the week, and I have to control myself from making it too often. I was so happy I had everything I needed and started to create a batch of Quarantine Chili. Loaded with onions, peppers, beef, beans, tomatoes, and an array of seasonings, I ended up with the most delicious pot of goodness. We topped it with cheese and red onions and loved every bite.
Ingredients for Quarantine Chili:
serves 8-10
3 tablespoons grapeseed oil
3 pounds ground beef
3 medium onions, diced
3 red bell peppers, seeded and diced
8 cloves garlic, minced
1/2 cup chili powder
2 tablespoons oregano
1 tablespoon Ancho chili powder
3 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon Kosher salt
2 bean cans filled with chicken broth
1 - 28 ounce can diced tomatoes
1 - 14.5 ounce can diced tomatoes
1 - 15 ounce can tomato sauce
1 - 4.5 ounce can chopped green chilis
2 - 15 0unce can mixed beans
1- 15 ounce can of kidney beans, rinsed and drained
Kosher salt
Serve with cooked white rice ( a must for my husband), shredded cheese, chopped red onion, sour cream, sliced lime, and chopped cilantro
Please note that any color bell peppers will do and any mixture of kidney, black beans or pinto beans will work.
Time-Saving Tips: Dice the vegetables earlier in the day or even the night before preparing the chili. Prepare the chili in advance and reheated before serving.
Let's see what we need.
We're ready to cook.
Saute the oil, onion, and pepper for 5-6 minutes; add the garlic and stir until fragrant. Combine the meat, spices, and one teaspoon of salt with the vegetables. Cook until beef is no longer pink.
Add the beans, tomatoes, broth, and sauce. Simmer chili for about 30 minutes until chili has thickened; adjust seasonings. At this point, it is ready to serve, or cooled, and refrigerated for later. The chili will thicken more as it cools.
It's ready! Quarantine Chili is comforting and delicious and has the perfect balance of meat to beans and spices. Not only was this chili spot on for dinner, but now we have leftovers for lunch. YAY!
Enjoy!
Quarantine Chili:
serves 8-10
3 tablespoons grapeseed oil
3 pounds ground beef
3 medium onions, diced
3 red bell peppers, seeded and diced
8 cloves garlic, minced
1/2 cup chili powder
2 tablespoons oregano
1 tablespoon Ancho chili powder
3 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon Kosher salt
2 bean cans filled with chicken broth
1 - 28 ounce can diced tomatoes
1 - 14.5 ounce can diced tomatoes
1 - 15 ounce can tomato sauce
1 - 4.5 ounce can chopped green chilis
2 - 15 0unce can mixed beans
1- 15 ounce can of kidney beans, rinsed and drained
Kosher salt
Serve with cooked white rice ( a must for my husband), shredded cheese, chopped red onion, sour cream, sliced lime, and chopped cilantro
Please note that any color bell peppers will do and any mixture of kidney, black beans or pinto beans will work.
Saute the oil, onion, and pepper for 5-6 minutes; add the garlic and stir until fragrant. Combine the meat, spices, and one teaspoon of salt with the vegetables. Cook until beef is no longer pink.
Add the beans, tomatoes, broth, and sauce. Simmer chili for about 30 minutes until chili has thickened; adjust seasonings. At this point, it is ready to serve, or cooled, and refrigerated for later. The chili will thicken more as it cools. Time-Saving Tips: Dice the vegetables earlier in the day or even the night before preparing the chili. Prepare the chili in advance and reheated before serving.