Here’s how to make the best chilli this Winter

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.

“Ingredients

  • 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

“Instructions

  • 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.

Image from https://images.unsplash.com/photo-1591386767153-987783380885?ixid=MXwxMjA3fDB8MHxwaG90by1wYWdlfHx8fGVufDB8fHw%3D&ixlib=rb-1.2.1&auto=format&fit=crop&w=750&q=80


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