Fall Recipe, One Pot Chili

Fall Recipe, One Pot Chili

In the fall, I like to indulge in heavier and warmer meals, like gumbo, stew and chili. Chili provides big, bold flavors perfect for this time of the year. Plus, its easy to make and feeds plenty. Another cool thing about chili is that you can make it your own, you can dress it up with avocado, sour cream tortilla chips, a variety of cheeses and cilantro. I like mine with cheese and jalapeno cornbread. Okay, so here's what you will need to make about 8 to 10 servings:
Ingredients:
1 tablespoon olive oil
2 lbs lean ground beef or ground turkey
1/2 teaspoon salt (optional)
1 large onion, chopped
2 garlic cloves, minced
1 large green bell pepper, chopped
2 jalapeno peppers, seeded and minced
28 oz can crushed tomatoes, including juice
1 cup beef broth or tomato sauce
Two 14 oz cans of kidney beans, drained and rinsed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano

Directions:
In dutch oven or large saucepot, heat oil over medium-high heat; add ground beef. Cook, using wooden spoon to break up meat, until browned, about 7 minutes, Stir in salt. Add pot, onion, garlic, bell pepper and jalapenos; saute until onion is translucent, about 3 minutes. Stir in tomato with juice, broth, kidney beans, chili powder, cumin and oregano. Bring to boil; reduce heat to low and cover, Simmer, stirring occasionally, about 40 minutes. Skim any visible fat. Serve with optional toppings, such as sour cream, shredded cheese, chopped onion, chopped tomatoes and chopped fresh cilantro. Delicious with corn bread or tortilla chips. 

You can really spice this dish up by switching up the beans to two or three different kinds of beans, like black or pinto beans. You can also add 1 cup of fresh, canned or thawed whole-kernel corn. 

Fall Wardrobe Additions

Fall Wardrobe Additions

My Living Room

My Living Room