I love to cook, so imagine my surprise when I realized that after 2 1/2 years of blogging, I've only shared 4 recipes. That's just wrong. I'm going to try and do a bit better.
There are just some days when all I want is to curl up on the couch with a big cup of chili and watch movies until late into the night. Days like today. In my world, chili is the ultimate comfort food. I'm making the chili anyway, so I thought I would share.
A Big Ol' Pot of Chili
2 tbsp olive oil
3 cloves garlic, minced
2 small or 1 med onion minced (I like vidalia onions)
1/2 bell pepper minced
2 large carrots, minced (trust me)
1 1/2 lbs ground beef
1 tsp salt
1 tsp black pepper
1 1/2 tbsp red chili powder
1 tsp chipotle chili powder
1- 14.5 oz can fire roasted diced tomatoes
1 cup beef stock (I cheat and use a bullion cube and water, but use the canned stuff if you want to)
1- 15 oz can tomato sauce
1/2 tbsp apple cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1 can black beans drained and rinsed(I really like beans in my chili, so I use 2 cans. Adjust it to your liking)
Heat the olive oil in a large sauce pan. Add garlic, onions, bell pepper, and carrot and saute over med-high heat for 5 minutes. Add the ground beef and brown for 7-8 minutes (until there is no more pink), stirring frequently. Season with salt, pepper, chili powder and chipotle powder, and cook for 2 minutes more. Add tomatoes, sauce, stock, beans, and the rest of the spices, and stir well to combine.
Bring to a simmer, turn it down to low, put a lid on it and cook for 45 more minutes. Ladle into bowls or mugs and garnish with cheddar cheese (or whatever kind you like on chili.)
I know carrots are unconventional, but I try to sneak in vegetables wherever I can. They also add a nice sweetness and flavor that really brighten it up. This is not too spicy for little kids. My 3 and 5 year olds would eat the whole pot if I let them.
I hope you like it as much as we do. The Godfather is on, and I have a big steamy bowl of comfort. See you tomorrow.