It is fall and Sunday so that = football. Or if you are me that means rehearsal for the Christmas play 🙂
This year we will be performing Smoke on the Mountain on November 30-Dec. 2nd. I will be playing the part of June who proudly proclaims “I don’t sing. I sign.”
So this recipe comes from HELLO FRESH. I’ve been doing Hello Fresh off and on for years. They have definitely changed from their humble beginnings! They used to offer maybe 10-12 meals and now it is closer to 30 meals. They used to offer different sides with the meals – now it is mainly rice, potatoes and green beans. All of their meals have been delicious and this recipe is my version of their chili.
I wanted a chili where you could make it using things you can find in your pantry. I have The Chili Cookbook which does have some wonderful recipes and history of chili…. but I don’t carry special dried chilis in my pantry. So this is a chili you can make when the call comes in that you don’t have school today. Or you need something quick after work. Or you need something to bring for lunch through the week. I like this chili because I use it for lunches throughout the week and pair it with different things:
-on top of spaghetti squash
-on top of cooked butternut squash
-with 1/2 tsp. cinnamon and spaghetti and diced onions for a “Cinncinatti Chili”
-with cheddar cheese
-with 1 tsp. taco seasoning and tortilla chips and cheese
I have made this probably 10 times at least and we all enjoy its flavor and versatility. I hope you do, too!
**Note on the beef stock: I always have “Better than Bullion” beef and chicken low-sodium in my refridgerator. 1 teaspoon of concentrate dissolves in 1 cup of water to make 1 cup of beef stock. You can also use your liquid beef stock instead if that is what you have.** I always get the low-sodium and then add salt to taste.
Chili (from the Pantry)
- 1.5 pounds ground beef, turkey or venison if using ground venison, drizzle oil in the pan first
- 2 medium onions, yellow
- 2 cloves garlic
- 6 oz. tomato paste
- 3 Tablespoons chili powder
- 1 Tablespoon cumin, ground
- 1 Tablespoon garlic powder
- 1 Teaspoon oregano, dried
- 2 cans red and/or black kidney beans, rinsed and drained (about 30 ounces total)
- 2 cans diced tomatoes (about 28 ounces total)
- 2 Teaspoons beef bullion or beef stock concentrate replace with 2 cups beef stock if you do not have concentrate or bullion on hand
- 2 cups water Do NOT add 2 full cups of water if using 2 cups liquid beef stock
- In a large pot or Dutch oven, cook ground meat and diced onion over medium to medium-high heat. Cook until browned.
- Add tomato paste and cook 1-2 minutes while stirring frequently. It should be a little darker red and slightly aromatic.
- Add garlic cloves and all of the spices. Cook 30 seconds while stirring constantly
- Add the rest of the ingredients. If using beef concentrate, then you need to add water. If using liquid beef stock, then you don't need to add water.
- Allow to come to a boil. Simmer for 15 to 60 minutes. Add water if you want your chili thinner or allow to thicken.
- Add salt and pepper to taste. Serve hot!
- Serving Suggestions: with cornbread, diced onion, jalapenos, cheddar cheese, crackers, over squash, over spaghetti, with chips, in a bread bowl, etc.