When it starts to get really cold, I like to warm up the family with a nice pot of my chili. People are outside shoveling snow and when they come inside they are tired and HUNGRY. The best way to handle this is to make enough food that is hearty and fills them up. My chili does that and takes minimal time to make.
1 lb of grass fed ground beef
1 filet steak
1 small red onion diced
2 cloves of garlic minced
1 half of an orange pepper diced
1 half of a red pepper diced
1 teaspoon of salt
1/2 teaspoon of Pepper
1 teaspoon of dried oregano
1 teaspoon of dried parsley
1/4 teaspoon of hot pepper flakes
1 can of diced tomatoes drained
1 can or box of organic kidney beans drained and thoroughly rinsed
1 15oz can of tomato sauce
1 to 2 tablespoons of olive oil for pan
- In dutch oven heat olive oil to cover bottom of pan
- cook onions and peppers until softened
- add garlic and cook for two minutes
- sprinkle in salt, pepper, oregano, parsley, and pepper flakes
- cover and keep warm
- In separate frying pan cook ground meat until all pink is gone
- drain fat off ground beef and add to onion spice mixture
- drain tomatoes and add to beef
- add 1/2 can of tomato sauce
- stir and simmer for 20 minutes
- drain and thoroughly rinse the kidney beans
- add the 2nd half of tomato sauce
- cover and simmer for ten minutes
- turn off heat and let rest
- Your chili is done, but for extra optional richness sear a filet steak on both sides and cut in small pieces to add to the finished chili.
- Serve with noodles, rice, or couscous. Grate some fresh cheddar cheese and or avocado slices for add ons.
- Enjoy! Leftovers taste great the next day.