Beef Chili

I rarely make chili since I find it too American and didn’t grow up eating it. My daughters, however, love it, and when the weather starts becoming coo grouler, they repeatedly request this for dinner.

Last night was a Chili kind of weather, it’s only the beginning of Fall but the temperature dropped to a high 40SF. I brought out my Staub since I have a feeling I will be making a lot of soups and stews in the days ahead.

To make, saute one medium size chopped white onion in about 2-3 Tbsp—of olive oil. Cook until translucent, add four cloves of minced garlic, and continue cooking for about 2 minutes. Once the garlic is fragrant, add 1 lb of ground beef and 1/2 tsp. of black pepper. Cook until the meat has browned all over; this will take about 5-8 minutes. Then add your seasonings: 2 Tbsp. Chili powder, 2 Tbsp. Cumin, 2 Tbsp. Sugar, 2 Tbsp. Tomato paste, 1 tsp. Salt. Saute until everything is well combined. Then add one 15 oz can of diced tomato and one 16 oz. Can red kidney beans (drained), one 8 oz can tomato sauce, one beef bouillon, and 1 1/2 cups water. You may use beef broth in place of beef bouillon. Simmer for 15 – 20 minutes while stirring occasionally. When done, scoop into bowls and top with a dollop of sour cream, shredded cheddar cheese, and some chopped scallions. We like to squeeze some lime too. My girls love to add corn chips to their bowls for added crunch. We had it with pita bread and a side of salad.

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