CULINARY STAPLE: THE CHILI

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.

mpc_chili_2_web

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

mpc_chili_1_web
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.

 

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