It is cold and rainy where I live right now.
I mean really cold. Down coat cold.
This type of weather makes me think of chili. I decided that chili would be the perfect dinner for tonight.
So, I found a great recipe, and now my house smells absolutely delicious as we are all waiting for it to simmer for the required 45 minutes.
Update: I just finished my chili and it was PERFECT. I love using both black and pinto beans. I used extra lean ground beef and I added two chopped zucchinis which I loved for the texture and heath benefit.
I served the bowls of chili with shredded cheddar cheese and Trader Joe’s corn chips. Yum. And Yum.
Three of my most favorite spices…….
I love S&W brand beans and tomatoes……
Chili cooking…….the aroma is heavenly…..
Chili is served….
- 2T canola or olive oil
- 1 medium sized yellow onion, cut into diced size pieces (1/4 inch)
- 1T minced garlic
- 2 zucchinis chopped
- 1½ lean ground beef
- 1T ground cumin
- 1T chili powder
- 2t dried oregano
- 1 can (15 oz) black beans, undrained
- 1 can (15 oz) pinto beans, undrained
- 1 can (28 oz) cushed or diced tomatoes with their juices ( I used diced tomatoes)
- 1t salt to taste
- freshly ground pepper
- Dried red pepper flakes (optional)
- Freshly grated cheddar cheese (optional)
- Sour Cream (optional)
- Heat the oil in a large, heavy pot over medium-low heat.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer.
- Add in chopped zucchini and cook with onion and garlic for about 1 minute.
- Add the beef, and break up the meat with a wooden spoon.
- Increase the hear to medium-high and add the cumin, chili powder, and oregano.
- Cook, stirring frequently, until the meat is browned, and cooked through, about 7 minutes.
- Add the black beans, pinto beans, and tomatoes, with their liquids, and bring the chili to a boil.
- Reduce the heat to low, cover the pot, and let the chili simmer, gently stirring occasionally until thickened and the flavors are concentrated, about 45 minutes.
- Add the salt, then taste for seasoning, adding more salt as needed and black pepper and red pepper flakes, if using, to taste.
- Serve the chili hot with bowls of grated cheese and sour cream on the side for garnish.
- Corn bread is also a great side to serve with this dish.
- If you are not planning on serving the chili at this time, let it cool to room temperature.
- It can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.
I found this recipe in my Earthbound Organic Cookbook, by Myra Goodman. Love the recipes in this book. They are always winners.