I can think of a few dishes that are truly suited for the late Fall and Winter chill. One of those dishes is, Chili. I call this my Sunday Chili because it took most of Sunday to make. Whether you soak your beans overnight, do a quick soak, or use canned beans, this Chili will definitely both warm & fill you up on these cold chilly days.
I like my chili thick and the type to stick to my ribs, and I tend to cook mine low and slow until it’s to my preference. If you like a soupy chili, after you’ve combined all your ingredients, bring the pot to a boil, then reduce to a simmer and let that party hang out for 25-30 mins.
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Here’s what you’ll need for your own Sunday Chili
– 2 lbs of ground beef (or protein of your choice)
– 12-15 ounces kidney beans (canned or rehydrated)
– 12-15 ounces cannellini beans (canned or rehydrated )
– 1 can sweet corn (rinsed and drained)
– 3 slices of thick cut bacon (optional)
– 1-2 tablespoons olive oil
– 1 medium yellow onion
– 1 medium red bell pepper
– 1 jalapeno
– 4-5 cloves of garlic
– 28 ounces crushed tomatoes
– 3 cups beef broth
– 3 tablespoons tomato paste
– 2 tablespoons chili powder
– 2 tablespoons cayenne powder
– 2 tablespoons cumin
– 1 tablespoon red pepper flakes
– 1 tablespoon onion powder
– 1 tablespoon garlic powder
– Salt & black pepper (to taste)
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Music by Ryan Little – Whoa. –