Chilli is arguably a classic Winter comfort food staple. You really can’t go wrong with chilli as it pretty well encompasses all of the major food groups, and when served alongside a thick, hearty slice of tasty bread, you simply can’t beat it.
I believe a lot of us are hesitant towards taking a crack at making our own chilli because it seems as though it involves a lot of work. I am please to report, however, that chilli really isn’t all that difficult to make, and the following recipe from thewholesomedish.com is a perfect starting point for anyone brave enough to try making it this winter.
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chilli rest for 5-10 minutes before serving,” thewholesomedish.com recipe explains.
This particular recipe has a prep time of five minutes and a cook time of 25 minutes. For 30 minutes total, I don’t think it will be so easy to come up with an excuse to abstain from making this chilli.