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Hearty Fall Food | Chili

When the weather turns cool I find myself almost instantly craving comfort cozy food. Among my favourite dishes for this is chili, there is just something about the slooooow simmering goodness of it, the warmth it brings upon eating, sopping up every last bit of yummy with a crunchy and chewy piece of bread and the amazing smell it fills the house with. My mom and dad make a delicious chili that we always had during the fall and winter months growing up and although this is not their recipe, it's very similar (maybe I'll add my families to this post at some point). I'm going to be making my second batch of this chili for the season tomorrow! * Side note-I did add a can of mushrooms to the recipe as well, something we always had in ours growing up. Recipe is from The Wholesome Dish.

Ingredients


1 tbsp olive oil

1 medium yellow onion -diced

1 pound lean ground beef

2 1/2 tbsp chili powder

2 tbsp ground cumin

2 tbsp granulated sugar

2 tbsp tomato paste

1 tbsp garlic powder

1 1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp ground cayenne pepper* -optional

1 1/2 cups beef broth

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans, drained and rinsed

1 (8 oz.) can tomato sauce

1 (15 oz.) can (drained) of sliced stemless mushrooms (my addition to the recipe)



Add the olive oil to a large pot (I used my instant pot as I wanted it so simmer all day) and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.


Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally (I did the meat and onion on the sauté setting of my instant pot).


Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.


Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce (and mushrooms) . Stir well.


Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally (I just mixed everything together and set the instant pot to slow cook for 8 hours on low-it came out beautifully!).


Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

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