November 30, 2010

Dude, It's Really Good Chili

I don't know what you do for fun, but I like to cook things and sometimes inspiration strikes at weird times. 

Maybe I need some more morning friendly hobbies, I don't know.  Matt Lauer just doesn't do it for my like my Le Creuset.   

All I know is if I could find a job where all I did was cook, read, drink coffee, and sometimes watch bad reality television in the morning but free in the afternoon, well -- I would be an EXCEEDS Employee.   Excuse me while I go update my LinkedIn Profile.   

Anyway, today I made some chili and it occurred to me that I need to share this chili recipe here because: 
1.  It is Easy -- so easy you can sleepwalk through it at 5am and have lunch ready by 6am!  2.  It is Very Customizable and Packs some Major Vegetable Punch in One Pot-- flexible with the ingredients you have on hand, and efficient. 
3.  It is Delicious. 

That is quite the trifecta, I think -- so here we go.   

Holly's Famous to Dozens Chili

The Basic Ingredients
Your Favorite Oil to coat the pan
1 Large Onion
2 Cloves Garlic, minced
3-4 Carrots, chopped
1-2 zucchini, chopped
1-2 yellow squash, chopped
1 LB Ground Beef or Turkey

The  Spices
2 TBS Chili Powder
1 TBS Paprika
1-2 tsp  Red Pepper Flakes (depending on how spicy you like it!)
1.5 tsp Cumin
Some Cayenne if you feel really spicy -- I rarely do, but Garrett LOVES it

Salt & Pepper, OBVIOUSLY

Other Liquid Stuff
1 Can Diced Tomatoes with liquid (the 14 ish oz kind)
1 14 oz Can Tomato Sauce
1 Cup Broth (chicken/beef depending on what meat you used)
1 TBS Apple Cider Vinegar

The Final Ingredients
2 Peppers (any color) diced
1 Can Beans (whatever you have on hand, if going Paleo, leave them out)

Sour Cream
Green Onions
Corn Chips (if you are feeling really crazy!)

  • Dice all your Basic Ingredients (minus the meat) and get them cooking in your favorite oil.  Salt and Pepper generously.
  • Add the meat and let it cook up a bit.  Salt and Pepper generously. 
  • Add The Spices, and give it a good stir.  It will start to actually look chili-like.  Weird. 
  • Add the Other Liquid Stuff and bring to a boil.  Lower heat, then cover and let simmer for about 40 minutes
  • Add The Final Ingredients and cook with the lid off for about 10 more minutes
  • Serve with Toppings!

That last part is the best part, you know.

1 comment:

Corrine/Frock And Roll said...

YUM. If I could make chili that looked that delectable, I'd probably be making it whenever I could, too!


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