After a hot, balmy summer, I welcome the crisp air of fall-not just for my seasonal allergies, but there's football, basketball, and comfort food. Of course I appreciate them all, and this simple recipe for chili surely fits the bill.
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
1 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 15 oz. 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 and additional minute.
Add ground beef, using a wood spoon to break into bite-size pieces. Once beef is brown, add tomato paste and stir, cooking 2 minutes. Stir in broth, while 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 seasoning, if necessary.
c=cup; T=tablespoon; t=teaspoon
Don't want the extra heat? Just omit the jalapeno pepper. Also, make an extra batch, since this freezes well. Just be sure to store the 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.
For even more fresh and easy ideas, visit here anytime.
*This recipe originally aired Monday, October 16, 2017 on WREG-TV.