Chili

One of the items on my meal plan last week was chili. I adapted the Chili for a Crowd recipe from Real Simple magazine to utilize what I already had, minimize the texture of the tomatoes which I don’t care for, reduce the amount of meat per serving (this recipe works out to a 2 ounce serving a meat), and make 4 servings rather than 8 which is a more reasonable volume of food for those of us that live alone and it ended up being the best chili I have ever eaten in my entire life. In fact, I wolfed the whole pot down before thinking to take a picture to share with you. Here’s the recipe so you can try it out yourself.

Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 lipstick peppers (a small sweet pepper I got in my produce delivery box, or you could use 1 bell pepper), cut into small pieces
2 cloves garlic, chopped
1/2 lb ground beef
1 heaping tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
ground pepper to taste
2 15 ounce cans of kidney beans
2 lbs fresh tomatoes (or substitute canned)

Heat the oil in a large pot over medium-high heat. Add the onion, peppers, and garlic and cook until soft.

Add the beef and cook, breaking it up with a spoon, until no longer pink. Add the chili powder and cumin.

Puree the tomatoes in a blender. Add tomatoes, beans, salt and pepper. Simmer over medium heat until thickened, 20 to 25 minutes. Serve with toppings as desired (I topped with Monterey Jack cheese and a squeeze of lime).

Shared in Conveniently at Home, Family Recipe Friday, Favorite Ingredients Friday, Foodie Friday, Tasty Tuesday, Tempt My Tummy Tuesday.

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