Chili and cornbread. Two of my favorites. This chili recipe in particular is one of my favorite chili recipes I've ever tasted. Not only is it easy (which is key) and keeps well (also key) but it tastes like just chili. Nothing fancy, no secret ingredients. I had a Christmas party a few years ago -- very laid back, but pretty big crowd -- and needed something easy and yummy to serve. A friend gave me this recipe and trusting her culinary skills like I do, I didn't even do a test run. Good news: I wasn't disappointed. Neither were any of the guests. Several even told me I should enter it into a chili contest. I think at the end of the day, people like just plain chili with, of course, whatever toppings they prefer. I topped mine with raw cheddar cheese. And I dipped my cornbread into it. (Make sure you save enough cornbread for cornbread milk later!). Delish.
The day after I made this chili, I took some of the leftovers to lunch at work. A guy I worked with told me he doesn't like beans in his chili. I personally like beans, for their flavor and their nutritional value, but if you're like he is, no big deal. Just leave the beans out. Beans or no beans, it's sure to be a hit whether you're making it for your family or for a tailgate or for a party. So make a pot of chili and find the silver lining in the cold weather that's headed our way.
1 yellow onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
4 tablespoons chili powder
1 tablespoon cumin
1 1/2 pounds grass fed ground beef
1 large can diced tomatoes, with juice (I use organic)
1 large can tomato sauce (I use organic)
2 cans beans, drained (kidney, pinto, great northern -- your choice)
Saute onion, celery, and bell pepper in a large pot until soft, stirring occasionally. Add chili powder, cumin, and ground beef, stirring to combine. Cook until the ground beef is no longer pink.
Stir to combine. Reduce heat to low and simmer no more than 2 hours. Enjoy!