Hearty Winter Chili

It’s Foodie Friday! We have the perfect chili recipe to get you through a cold, wintery weekend! It’s just the thing to make ahead and then when everyone’s running in and out of the house with last minute holiday errands they can just grab a bowl when they need to! This is also perfect football game watching food…bake up some potatoes and set up your own baked potato bar! The recipe makes enough for a crowd, so perfect for your next party too!
Hearty Winter Chili
Olive oil
2 medium onions, diced
1 bell pepper (any color), diced
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
2 pounds ground beef chuck
1 Tbsp soy sauce
2 (28 oz) cans diced tomatoes
1 (40 oz) can kidney beans, drained and rinsed
1 tsp black pepper
1 tsp salt
1/4 tsp red pepper flakes
Sliced scallions and shredded cheese for serving, optional
Heat a couple of tablespoons of olive oil (enough to coat the bottom of the pan) in a large skillet over medium heat until shimmering. Add onions and pepper and saute until tender, 3-5 minutes. Add chili powder, cumin, and smoked paprika and cook for 1 minute more until spices are fragrant. Add ground chuck and cook, stirring often, until no pink remains, about 7-10 minutes. Drain fat.
Transfer meat mixture to a slow cooker and add remaining ingredients. Cook on low for at least 6 hours. The longer it cooks, the better it is!
You might also like: Vegetarian Quinoa Chili

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