Now that the night are chilly, why not have some chilli to warm you up (sorry I’m lame)? Seriously, though, chilli is awesome, and it’s obviously the best when the nights are cold, so you can curl up on the couch in a blanket with a bowl of this chilli and some corn muffins and all will be right with the world.
The best part is this recipe doesn’t require all day simmering, it only takes about 45 minutes or so from start to finish. A big thanks to Cuisine at Home magazine, from which is recipe takes its inspiration.
2 lb ground chuck [$6]
1 large onion [$2]
spices, which I already had on hand (don’t worry if you don’t have everything or have similar spices but not exact ones, you can add any spices you feel fit), but can cost anywhere from $3 to $5 a bottle:
dried oregano leaves
beef broth [$2]
1 28 oz can crushed tomatoes [$2]
1 15 oz can kidney beans [$1.50]
1 can crushed tomatoes in juice [$1.50]
shredded cheddar cheese (optional) [$3]
In a large pot, heat the ground chuck until cooked through. After it’s done cooking, drain a little of the oil out so the chilli doesn’t have a layer of oil on top. Add some diced onion (reserve some for topping later), a few tablespoons of the minced garlic, and the seasonings to taste. I personally love cumin and chilli powder so I added a bunch of that and a lot of coriander. Let cook 10 minutes or until onion is soft.
Stir in 3 cups beef broth, the cans of tomatoes, and bring to a boil and let simmer for another 10 minutes. Add the beans and cook another 5 to 10 minutes, or until heated through. Serve with the cheese and onions on top if desired.
I like to eat this cilli with some cornbread muffins as well, my favorite mix is Jiffy. It’s something like 60 cents at the store, so I treated myself and got two boxes.