Sunday, January 7, 2018

Worth the Wait Chili

I don't know about your neck of the woods, but here in Central Illinois, we have been living in a frozen tundra.  Miss O's school earned an extra 2 days of Christmas break due to the cold.  I was all good with having my snuggle buddy here another few days although I did find myself saying "When I was in school, we canceled 1 time in 12 years".  Oh god, we do all become our parents don't we?!?!  (Love ya Pam).  I have literally only left the house when I was mandated for work.  And thanking God it is only part-time.  I have spent my the majority of my time playing Clue and tag with the thermostat.  Something that I don't understand since I have a royal title in this house.

So I am struggling to see why people do not respect my authority!

Today has brought a heatwave at 30 degrees...and an ice and snow storm.  Lucky us!  Who was lucky was this girl.  J not only took her to gymnastics yesterday, but braved the grocery store so I could keep my lazy, cold butt at home.  I'm pretty sure this is what I missed:

While they were gone, I started my chili.  Now I know 4 hours seems like FOREVER, but it is so worth the wait.  After the prep work, you can sit back and binge watch something on netflix, read a book, or of course clean like I did (wink wink started Mad Men).  

In the end, you end up with something glorious.

print recipe

Four Hour Chili
This chili is not only worth the wait, it's even better he next day!
  • 2 lbs ground beef
  • 1 large, chopped onion
  • 3 cloves, minced garlic
  • 2 tablespoons chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon crushed red pepper
  • 1.5 teaspoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can (10oz) Rotel tomatoes
  • 1 can (14.5 oz) diced tomato
  • 1 can (6 oz) tomato paste
  • 4 cups water
  • 2 cans, undrained kidney beans
  • 1 can drained pinto beans
  • 1 can, washed and drained black beans
  • Your choice: shredded cheese, diced onions, sour cream, etc toppings
Brown ground beef and onion, adding garlic at end. You can drain the excess fat if you would like. Add all the spices and cook for 2 more minutes. Add remaining ingredients and simmer on low for at least 4 hours. This is even better the next day!
Prep time: Cook time: Total time: Yield: 8-10 servings

What is your go to chili or soup recipe?

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