I know I'm a creature of habit, but exactly one year ago, I posted about chili. Coincidence? Destiny? Whatever it is, it's delicious.
I had every intention of making this chili recipe the same way I always have. I relied on memory to make my shopping list for items I knew I didn't have, which included switching up the key ingredient. I've always used ground turkey, but decided to go with something heartier: organic, grass fed ground beef.
As I sipped my coffee and prepped my kitchen for chili-making (as everyone does, right?), I realized my memory failed me. I forgot a 29oz can of tomatoes! And carrots! And chiles in adobo sauce!
Turns out, this was my best chili yet.
What you'll need to make my new and improved chili:
- 1-1.15 lb organic grass fed ground beef
- 1 14.5oz can diced fire roasted tomatoes
- 1 14.5oz can diced tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 15oz can red kidney beans, drained and rinsed
- 1/2 cup frozen corn
- 2 large red peppers, chopped
- 1/2 white onion, diced
- 2 cloves garlic, finely chopped
- 4-6oz low sodium chicken broth (or broth of your choice; or water, if you don't have broth)
- 1 tsp each: salt, pepper, cayenne, smoked paprika, & cumin
Cook ground beef in sauté pan until just browned. Drain excess fat before transferring beef to crockpot.
Prepare all other ingredients and add to crockpot. Cook on low for 6-7 hours. Serve with cornbread and toppings of your choice. If not serving right away, let cool completely before transferring to Tupperware to refrigerate/freeze.
So, now that you know this chili is even better than my last, there's no reason not to make it this weekend.
Seriously, it's chilly, eat some chili.