By Teri Cayton
The Parsons Advocate
Old Man Winter continues to hang on here and it just keeps snowing. We have it piled up everywhere and I think it will get to the point where it will have to be loaded in trucks and hauled off somewhere. The driveways are getting plowed shut and it is hard to get around.
I guess I will have to watch what I wish for from now on. A few weeks ago I said I wished it would get could and stay cold but I didn’t think the bottom would fall out of the thermometer. It has been brutally cold here and surrounding areas. Below 0 degrees had been the norm for over a week. Momma Said, “Enough is enough already.”
This is how I remember winter being when I was growing up and it brings back a lot of memories. Not worrying about being cold, playing all day and coming in to a warm house with the smell of good home cooked meals. I think I miss that the most.
I think it is about time for a big pot of chili, maybe some cornbread and a big warm blanket. Momma Said, “That sounds like it would hit the spot.” I know there is a big discussion of beans or not in chili. For me I like the beans and it also helps fill you up. Whatever is your preference, make up a big pot and enjoy.
Chili Recipe
INGREDIENTS
- 1 medium yellow onion
- 3 cloves garlic
- 2 (about 15-ounce) cans kidney beans
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 pounds ground beef, preferably 80 to 85% lean
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups). If you do not want to use the broth you can substitute with tomato juice
- 1 teaspoon apple cider vinegar
SERVING OPTIONS:
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
INSTRUCTIONS
- Dice 1 medium yellow onion (about 1 1/2 cups). Mince 3 garlic cloves. Drain and rinse 2 (about 15-ounce) cans kidney beans.
- Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
- Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
- Add the beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, (or tomato juice) and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
- Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.
RECIPE NOTES
Make ahead: Chili tastes best made a day in advance so the flavors have a chance to meld. Refrigerate in an airtight container. Reheat on the stovetop over medium heat.
Storage: Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.