Friday, November 22, 2013

Homemade Chili

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Well Fall has officially arrived!  We've finally been having some blustery days and the nights are downright freezing!

When the weather get so cold I like to put on a big pot of homemade chili and bake up a batch of cornbread to go along.

The past few weeks have had me making lots of yummy comfort foods.  I made a BIG pot of my delicious Chicken Enchilada Soup, a smaller pot of my scrumptious
Chicken Tortellini Soup and now this hearty Homemade Chili to go along with all the meals to keep you nice and toasty when it's cold outside.

So if it's cold where you live, give this homemade chili a try and you'll be toasty warm in no time!

Here's what you need:

1 pound ground beef, I use an 80/20 ratio for the most flavor
1 yellow onion diced
3 large garlic cloves, micro-planed
2 Tbs. cumin
2 Tbs. chili powder
1 Tbs. paprika
1 tsp. oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1-2 tsp. salt
1/4 tsp. fresh ground pepper, or several grinds of the peppermill
1 Tbs. flour
1 - 15 oz. can pinto beans, drained and rinsed
1 - 15 oz. can kidney beans, drained and rinsed
1 - 14.5 oz. can diced tomatoes, I use San Marzano tomatoes for the best flavor
2 cups low sodium chicken or beef stock

Optional toppings:

shredded cheddar cheese
diced red or green onions
sour cream
crushed tortilla chip
crumbled corn bread

Mix all spices in a bowl and set aside.  Saute onions in a tablespoon or so of canola oil for 3 - 5 minutes or until soft. Add garlic and saute for 30 seconds.
Add ground beef and cook until browned through.
Add spices and flour and stir until the meat is completely coated, about 1- 2 minutes, stirring constantly. This process will enhanced the flavor of the spices and cook out the flour flavor.
Add the tomatoes and stir while scraping the bottom of the pan to get off all the delicious bits that are cooked on.

Add the stock and the beans and stir to combine.
Bring to a boil then reduce to a simmer.  Cover and simmer for 30 minutes.
This chili is thinner the first day and really thickens up in the fridge overnight.  You can always make it a day ahead and reheat on low until hot the day you want to serve it.  It will only get better tasting the longer it sits.
Delicious any way you serve it up!


Serves 6 
Here's the handy printable - Homemade Chili

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