Classic chili recipe
17 Oct
It’s that time again! As the weather gets colder, all my body wants to do is drink hot soup and sleep all day. And that’s when soups become a part of my every meal ;). This chili would go excellently with the whole wheat bread from my previous post!
I soaked dry beans overnight, then cooked it for about 2 hours before adding the other ingredients. But feel free to use canned beans to save time. What are some of your favorite winter soups?
Makes 8-10 servings
Ingredients:
1.5 pounds of ground beef
2 green bell peppers, diced
18 oz. of canned stewed tomatoes
12 oz. of red kidney beans
12 oz. of white beans
1 cup of grated cheddar cheese
2 medium onions, diced
2 jalapeno peppers, diced
3 teaspoons of ground cumin
2 teaspoons of paprika
2 teaspoons of cayenne peppers (optional)
1 teaspoon of oregano
1 teaspoon of black pepper
.5 teaspoon of turmeric
5 garlic cloves, minced
Sprinkle of salt
Sour cream
Procedure:
1. Heat 1 tablespoon of olive oil in a large pot. On low heat, add the onions and bell peppers. Saute until onions are translucent.
2. Add garlic to the pot. Cook for 2 more minutes.
3. Season ground beef with salt and pepper. Increase heat and add to pot.
4. After the beef has cooked through and is no longer red, add beans and stewed tomatoes.
5. Add cumin, paprika, cayenne, oregano, black pepper and tumeric.
6. Increase heat to medium. When the soup starts to boil, reduce heat to low and simmer for 30 minutes with the lid slightly open.
7. Return to a boil bheat again to low and cover.
8. Simmer at low heat for at least 1.5 hours, stirring every 20 minutes or so.
9. Serve with cheese, sour cream and bread.
