Chili

Chili is a great cold weather recipe that is easily expanded to feed a crowd. I love making chili for Sunday night football games and winter weekend movie nights. High in protein and low in fat, it’s a comfort food you can feel good about. As an added bonus – it’s easy to make!

Ingredients (makes 6 servings):

• 1 yellow onion
• 3 garlic cloves
• 1 pound ground beef
• 1 14.5 oz can petite diced tomatoes
• 1 15 oz can tomato sauce
• 1.5 tbsp chili powder
• 0.75 tbsp cumin
• 0.5 – 1 tsp red pepper flakes (depending on your spice level preference)
• 0.5 tbsp oregano
• 0.5 tsp cayenne pepper
• 1 can red kidney beans, drained
• Salt to taste
• For serving: egg noodles or rice and/or cornbread
• For topping: grated cheddar cheese, diced white onion, and/or hot sauce

Recipe:

• Chop onion and garlic. Heat onion, garlic, and beef in a medium-sized pot over stove over medium-high heat. Break apart beef as it cooks – about 5-7 minutes until beef is browned.
• Add all remaining ingredients except beans and salt.
• Stir thoroughly and bring to a boil. Reduce heat and simmer (covered) for one hour, stirring occasionally.

• Add in drained kidney beans and stir thoroughly. Increase heat to medium for 10 minutes.
• Add salt as needed to taste. (We wait to the end to make sure the beef and seasonings have had a chance mix and flavor the chili before adding salt.)
• Serve as desired such as with rice or cornbread or my favorite – over egg noodles topped with sharp cheddar and diced white onion. Enjoy!