It’s Freezing Out… Let’s Make Chili!

Hey all! As I’ve mentioned in my last two posts, my little pint-sized dictator…ehem…. I mean my darling two year old daughter has been keeping me on my toes lately. This means that when it comes time for lunch (and sometimes dinner), I need something quick and easy. This means prepping and freezing in advance, and it’s usually soup because it’s winter. I do this with my Thai Pumpkin Soup, and now with this chili recipe. It’s delicious and filling, and all I have to do is warm it up in the microwave or on the stove. I use my Dutch oven for this, because I feel like it cooks more evenly and is great for keeping it warm in the oven if you’re serving it to a crowd.

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My Chili Recipe

2 cups beef broth

1 lb ground beef; I used 80/20

2 cloves garlic, minced

½ each red, orange, and yellow bell pepper, or 2 each (red, orange, yellow) small sweet peppers

¼ cup frozen chopped onions (condensed French Onion soup works great here, too!)

8 oz can tomato sauce

2 8oz cans tomato sauce

1 can black beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 tsp chili powder

¼ cup storebought chili sauce

  1. Spray the bottom of a Dutch oven with cooking spray (I used olive oil the first time, but it made the ground beef too greasy) and heat it to medium-low.
  2. Add garlic, onion, and peppers to pan and cook until onions and peppers are soft and translucent.
  3. Add ground beef and cook until brown.
  4. Add rest of ingredients to Dutch oven, and simmer on low for 45 minutes or until desired thickness. I like mine super thick, so I simmer for almost an hour.

That’s it! The Thai sauce gives it a little bit of a sweeter flavor than traditional chili, which I feel like balances it out really well.

If you try this recipe, let me know in the comments how it turned out!

Thanks for reading, and until next time!

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