THE PLAN:
With the polar vortex now trending, cold lunch and dinner options don’t cut it. What’s better than a bowl of hot chili? Rhetorical question, but a straightforward recipe that I make during the winter months is also the answer.
THE RECIPE:
1/2 white onion, chopped + 1 clove garlic, minced + 1/2 carrot, minced + 1 lb. ground beef (you decide how much fat you’d like) + 2 28-oz canned whole peeled tomatoes + 1/3 cup chili powder + 1 T cumin + 2 t chipotle powder + 1 t ancho chili powder + 2 t salt + 1/2 t pepper + 2 cups frozen corn + 1 can black beans, strained and rinsed
- Sauté onion in pot
- Add garlic, carrot
- Add beef, brown
- Add chili powders, S + P
- Add canned tomatoes
- Bring to gentle boil
- Lower heat to simmer
- Add corn and black beans
THE RESULT:
You’ve worked hard. Don’t stop now by serving it to your guest in a styrofoam bowl. Reach for a petite tureen such as this one from Crate&Barrel. Don’t forget to top with cheddar cheese, sour cream, jalapeños and corn bread. And trust me, it’s always a crowd pleaser.
