26 Sep Chili Season
Chili. Easily in our Top Five Favorite Meals.
There is just something about the first pot of chili of the year. Well, and the second, third and twentieth. We are big fans of chili and in the months from late September until about mid March we cannot get enough. It’s the meal that will make everyone happy. It’s even the left overs that will make everyone happy.
Chili is perfect for a weeknight, game day and even a lunch. Sometimes we even add in some veggies that look like they are on their last legs to help get even more good stuff in there.
In order to always be prepared, we stock the pantry with all the ingriendents on hand through the season. And, now with grass fed beef in the freezer, everything we need for chili is under our roof.
Want to stock your own freezer with grass fed beef? We are so excited because we will finally be offering it starting around the first of the year. Be sure to be on our email list to be the first to know about purchasing shares of half or quarter beef or individual cuts!
- ½ onion, diced
- 2 jalapeños, minced
- 4 garlic cloves, minced
- 2 carrots, diced (if you have/want them!)
- 1 pound of ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 can 14 oz crushed tomatoes
- 1 can black beans, rinsed
- 1 can garbanzo beans, rinsed
- 2 cups chicken stock
- Toppings like shredded cheese, avocado, cilantro, tortilla chips, jalapeño, limes, sour cream
- Over medium heat, cook vegetables until tender.
- Add ground beef and spices and cook until no longer pink, stirring and breaking up the meat often.
- Add tomato paste and mix well. Add tomatoes and beans. Add chicken stock. Bring to a strong simmer and then lower the heat. Let cook for at least two hours so the flavor really is amplified and delicious!
- Top with your desired toppings and enjoy!
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