Chili chili chili!!!
Batch cooking at its finest.
Chili.
It’s an old standby for a reason.
And homemade chili?
So worth the (very little) time it takes to put it together.
The best part?
This favorite freezes incredibly well, making weeknight dinners EASY.
Recipe
Ingredients:
Butter - 1 tbsp
Onions, diced - 1 large
Garlic, minced - 4 large
Ground beef - 1 lb
Cayenne - 1 tbsp
Paprika - 1 tsp
Cumin - 1 tsp
Marjoram - 1/2 tsp
Kidney Beans - 1 can
Tomato Paste - 2 tbsp
Tomatoes, diced - 4
Beef Broth/Stock - 1 cup
Cilantro, chopped - 1 cup
Lime, quartered - 1
Avocado, diced - 2
Greek yogurt - for topping
Green onion, diced - 1/2 cup
Directions:
In a large skillet or Dutch oven, melt the butter over medium heat.
Add onions and garlic to the pan and cook until soft (about five minutes).
Add the ground beef and cook through til browned.
Add the cayenne, paprika, cumin, and marjoram and mix well. Cook for another two to three minutes.
Add the bell peppers, kidney beans, tomato paste, diced tomatoes, and beef broth/stock. Stir to combine.
Bring mixture to a boil, then reduce to a low simmer. Simmer for approximately thirty minutes, stirring occasionally.
Taste and adjust to your preferences (salt, pepper, thickness, etc.)
Serve with a sprinkle of lime juice, dollop of Greek yogurt, and a spoonful of avocado.
Notes - This is a great recipe to tweak to your own preferences!
1)Hate beans? Leave them out or puree them first (I swear you won’t notice them pureed, but you’ll still be getting healthy fiber!)
2) Can’t have chili without noodles? Boil up some elbow pasta on the side and call it good.
3) Love an ooey-gooey cheese on top? Sprinkle away.
Don’t forget to go stock up on ground beef so that you’re ready to go whenever you feel chili calling to you…