After a long day or an easy one, I can't think of a better way to call it a day than with a bowl of chili mac and a slice of cornbread.
Super Easy; Serves 4
3 T butter or bacon fat
2 T extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 bell pepper, seeded and diced
1 jalapeno pepper, diced
1 T and 1 t onion powder
1 T garlic powder
2 T smoked paprika
2 T chili powder
1 lb. ground beef
1 1/2 T tomato paste
12 oz. beef broth
28 oz. fire roasted tomatoes and juice
2 15oz. cans black beans, rinsed
1 roasted chipotle pepper, seeded and diced
Place butter and oil in a heavy pot and set over medium heat. Once butter is melted and bubbling, add onions, bell pepper, and garlic, cooking 3 minutes. Stir in spices and cook an additional minute.
Add ground beef, using a wood spoon to break into crumbled pieces. Once beef is brown, add tomato paste and stir, cooking 2 minutes. Stir in broth, scraping the bottom of the pot. Stir in tomatoes and black beans.
Cover with a lid and chili should cook 15 to 20 minutes. Taste and adjust sea salt, if necessary.
*Making the Chili Mac is simple. Cook 8 oz. penne pasta according to the package instructions. Drain completely and add to chili. Garnish with cilantro and cheddar cheese, and enjoy.
c=cup; T=tablespoon; t=teaspoon
Don't want the extra heat? Just omit the jalapeno pepper. Make an extra batch, since this freezes well. Be sure to store your perfectly cooked chili in an airtight container. Here's something else: share with a neighbor.
Remember, if you want the same results, follow the recipe and use the products mentioned.
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*This recipe originally aired Monday, October 16, 2017 on WREG-TV.