Rachel’s Quick Chili

In winter, I love to eat chili. I used to eat it from a can (dressed up, of course) until I tried a Mexican spiced bean recipe that was so tasty, I decided to add meat to it and call it chili. Unfortunately, I have since lost that cookbook with that recipe, so the last time I was craving some chili, I winged it. And my winging actually turned out pretty tasty. Add some Greek yogurt for some tang, avocado for some creaminess and some habanero cheddar for some heat and you have yourself one tasty, filling meal.

Rachel’s Quick Chili

Serves 6

1 lb ground beef (or pork)
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 can red kidney beans, rinsed and drained
1 can diced tomatoes, undrained
1 tsp chili powder blend
½ tsp cumin
½ tsp paprika
¼ tsp cayenne pepper (more or less depending on how spicy you want yours)
Chicken stock

1. In a large pot, cook ground beef over medium heat until browned. Remove, then add 1 tbsp olive oil. Cook onions and garlic until almost translucent, about 5 minutes. Add bell peppers and continue to cook until onions are soft.

2. Add rest of ingredients along with enough chicken stock to just barely cover all ingredients. Bring to a boil, cover, lower heat and simmer for 20-30 minutes until bell peppers are soft. Serve with your favorite chili toppings.

Enjoy!

*The chili tends to taste better if you let it chill in the fridge overnight and then reheat it. The flavors intensify for a more chili-like taste. But, it still tastes fantastic when you first cook it.

   

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