In the last week, the temperature has gone from 85 degrees to 55 degrees. Don’t get me wrong, I’m certainly not complaining. Actually, I like the cooler weather as A) humidity is not my friend and B) sweating is disgusting. So when I can actually sport a pair of jeans and a jacket, I’m a relatively happy girl. Relatively speaking of course.
So with the weather cooler I have to make chili immediately. It’s just what I do.
This recipe is adapted from the husband’s childhood friend’s recipe, which I’ll actually make probably for Superbowl Sunday, but for now, let’s just use this easier, non-all day version.
Here’s what you’ll need:
-one medium onion
-Garlic 2-3 cloves
-Beef (for stew…cubed)
-Spices: chili powder, cumin, paprika, oregano, creole seasoning, salt and fresh ground pepper, (optional: red pepper flakes)
-Beef broth one can
-Chopped, peeled tomatoes (l large can, ~20 oz.) (coarsely chopped)
-1-2 tbsp balsamic vinegar
-Black beans, kidney beans, red beans (2-3 cans, any mixture)
Grab an onion and about 2-3 cloves of garlic and start dicing away.
Meanwhile, heat up some olive oil in a dutch oven / large stock pot over low-medium heat.
Toss the onions in and saute until soft. Throw in a dash of salt for good measure.
Add the chopped garlic, saute for 3-4 minutes, stirring frequently.
Add the meat and cook until brown on all sides.
Next add your spices, salt and pepper..I tend to eyeball it here. If you like it spicier, throw in more chili powder and red pepper flakes. I like to add tabasco, but shhh, don’t tell my husband. He thinks Tabasco is wrong and cheap and beneath him. Oh well, too bad. Cook for another minute or two.
Now add a small can of the beef broth and let it all simmer for about 45 minutes to an hour.
Add the can of tomatoes, black beans and all those kidney beans and 1-2 tbsp balsamic vinegar. Let it simmer for another 45 minutes over low heat. You want all the juices to soak in.
And that’s it!
To make it even better add the finishing touches…
tortilla chips, sour cream, jalapenos, and loads of cheddar jack cheese.
And you’ve just made yourself dinner for a cold October night.