Chili

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Halloween was a cold, windy night, so I thought a big batch of chili would be a perfect dinner. We had quite a few kids come to our door this year wearing all kinds of costumes. As expected, there were a large number of Elsa’s and super heroes. I will have to admit my favorite costume from this year wasn’t one that came to the door, but rather, one I sawon twitter posted by the USA Track & Field Association.  It was two young girls that dressed up as Kara Goucher and Shalene Flanagan, two of America’s best distance runners. I do have a love of all things running, so that could be why.

Chili has been a favorite of mine since elementary school, where they served chili over Fritos, or Frito Flip as they called it. It was always a good day when they served that. Over time I grew to like it more, as I tried more types of chili. I like them all, my moms Texas chili, white chicken chili, and Cincinnati chili. It’s all amazing!

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This chili is your basic chili made with ground beef, the same that they served at school. To start the chili, brown some ground beef over medium heat, once its mostly brown, add in some diced onion and bell pepper. Once those are tender drain off the fat, and return beef and onion mixture back to pan. Add the diced tomatoes, tomato sauce, beans and spices to pot and bring to a boil. Reduce heat to low, and let chili simmer for 20-30 minutes so all the flavors can blend together.

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Chili

Ingredients:

  • 1 lb. ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 1 tbsp. ground chili powder
  • 1 tsp.  cumin
  • 1/2 tsp. garlic powder
  • 1 can dark red kidney beans

Directions:

Brown the ground beef over medium heat until cooked through. Add the onion and bell pepper and cook until tender. Drain the beef and onion mixture, then return to the pan. Add diced tomatoes and tomato sauce, along with chili powder, cumin, garlic powder, and salt and pepper to taste. Bring to a boil, and reduce heat to a simmer. Add in beans, and allow chili to simmer for 20-30 minutes. Serve with some shredded cheddar cheese.

 

Enjoy!

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