I’m not going to lie, I was at a bit of a loss on what to write about for you all this week. I was also uncertain on what to make for supper. So I just figured I would throw together all that “I-don’t-know” into a blog about the Chili I made for supper. Make sense, right?
In other news, the weather lately has been rotten. It’s June. I want 25-30 degrees everyday. Not this 10-15 degrees nonsense with a few (very few) nice 30 degree sunny days. As a result, I have retreated into my sweaters and jeans, and now want something yummy, warm, and rich for supper. Luckily, Chili isn’t just a cold weather favourite – it can be a wonderful meal all year round. Maybe not on one of those 30 degree days, but it is a delicious cool/rainy day treat, or an easy meal to make ahead and take with you camping. So, here it is, another kinda-recipe that you can experiment with all you want.
Ingredients (Feeds two very hungry people)
- 1 pound of lean ground beef (I used half of a large package of ground beef, just under a pound)
- 1 large can of tomato sauce
- 1 can of chili seasoned diced tomatoes (I used Alymer Accents – Chili)
- 1 small can of tomato paste
- 1 can of black beans or kidney beans
- 1 package of chili seasoning (yes, I cheated. I used Club House brand)
- 2 cloves of minced garlic (approximately 1 tsp)
- 1 Tbsp Olive Oil
- Beer/Wine/Water to deglaze the pan
- Nacho Chips, shredded cheese and sour cream/plain yogurt to serve with (if desired)
- Heat a tablespoon of Olive Oil in a large pot over medium heat.
- Once oil is hot, sautée minced garlic in pot until fragrant.
- Once garlic is done cooking, deglaze pot with a splash of beer, wine, or water. Whatever you have on hand. This adds flavour and gets bits of browned garlic off the surface of the pan.
- Brown and crumble the ground beef in the pot until no longer pink.
- Drain excess fat and deglaze fluid from pot once beef is cooked.
- Add in tomato paste, tomato sauce, diced tomatoes, beans, and seasoning to pot. Mix well.
- Feel free to add in additional spices/seasoning/veggies as you like. I threw in some dehydrated minced onion, Maggi liquid seasoning, and Cholula Hot Sauce in my chili.
- Cook for at least 10 to 15 minutes, to allow flavours to blend and mixture to get hot. You may want to decrease heat, depending on your stove/cooking surface.
- Serve! I love my chili with a dollop of sour cream, a sprinkle of shredded cheese, and to be eaten with nacho chips. Enjoy!
I hope this Chili recipe inspires you for your supper sometime soon. It is great on its own, or perhaps on a Chili dog when the weather warms up a bit. Remember that you can add extra ingredients, veggies, spices, or whatever your family loves to make this recipe all your own. Have a wonderful weekend!