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Foggy Day Chili

December 5, 2012 by Mom on the Make 3 Comments

Best chili recipeIt 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…….

chili spices

I love S&W brand beans and tomatoes……

Chili cooking…….the aroma is heavenly…..

best chili recipe

Chili is served….

chili with corn chips

5.0 from 1 reviews
Foggy Day Chili
 
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Author: Mom on the Make, slightly adapted from Food to Live By cookbook
Recipe type: Dinner
Ingredients
  • 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)
Instructions
  1. Heat the oil in a large, heavy pot over medium-low heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer.
  4. Add in chopped zucchini and cook with onion and garlic for about 1 minute.
  5. Add the beef, and break up the meat with a wooden spoon.
  6. Increase the hear to medium-high and add the cumin, chili powder, and oregano.
  7. Cook, stirring frequently, until the meat is browned, and cooked through, about 7 minutes.
  8. Add the black beans, pinto beans, and tomatoes, with their liquids, and bring the chili to a boil.
  9. 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.
  10. Add the salt, then taste for seasoning, adding more salt as needed and black pepper and red pepper flakes, if using, to taste.
  11. Serve the chili hot with bowls of grated cheese and sour cream on the side for garnish.
  12. Corn bread is also a great side to serve with this dish.
  13. If you are not planning on serving the chili at this time, let it cool to room temperature.
  14. It can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.
3.1.09

I found this recipe in my Earthbound Organic Cookbook, by Myra Goodman.  Love the recipes in this book.  They are always winners.

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Filed Under: Dinner, Recipes Tagged With: chili, recipes

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Comments

  1. Ilana Waters says

    December 6, 2012 at 8:13 am

    GORGEOUS chili . . . and gorgeous house. Also . . . is that a Cutco knife I see? #love 😉

    Reply
  2. Melinda (Mom on the Make) says

    December 6, 2012 at 9:12 am

    Great Eye! Yes, it’s a Cutco knife. My husband used to sell them as a summer job in high school many years ago. 🙂

    Reply
  3. Julie Grasso says

    December 7, 2012 at 4:19 pm

    Hi Melinda, thank you so much for stopping by my blog and I hope you grab a free copy tonight. Lol Foggy Day Chilli looks amazing. Thanks for connecting and we are following along. Best wishes Julie

    Reply

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