Food & Drink

Quick & Easy Chili

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Happy Friday!

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.

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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)

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Directions

  1. Heat a tablespoon of Olive Oil in a large pot over medium heat.
  2. Once oil is hot, sautée minced garlic in pot until fragrant.
  3. 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.
  4. Brown and crumble the ground beef in the pot until no longer pink.
  5. Drain excess fat and deglaze fluid from pot once beef is cooked.
  6. Add in tomato paste, tomato sauce, diced tomatoes, beans, and seasoning to pot. Mix well.
  7. 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.
  8. 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.
  9. Serve! I love my chili with a dollop of sour cream, a sprinkle of shredded cheese, and to be eaten with nacho chips. Enjoy!image2(11)

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!

 

 

 

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