Hot Chili
Chili is my go to Saturday recipe because it makes for amazing leftovers for the week to come. It is also my go to when cooking for a large group of people because prep and clean up are so easy.
This is a variation on my normal chili recipe, but it has a lot more heat. I also added in beef broth which makes it less thick than my other chili recipes.
Enjoy!
RECIPE CARD
TIME TO MAKE: 3 to 6 hours
INGREDIENTS:
1 yellow onion
1 can kidney beans (drained)
2 cans chili beans (drained)
1 lb ground beef
2 tbsp chili powder
1 tsp cumin
1 tsp coriander
2 tsp garlic powder
28 oz diced tomatoes
15 oz can diced tomatoes
1 tbsp tomato paste
2 cups beef broth
1 bay leaf
INSTRUCTIONS
In a medium sauté pan, on medium heat, add ½ tbsp olive oil, onion, 1 tsp garlic powder, 1 tbsp chili powder and ground beef. Once the beef is fully cooked and the onion is opaque, remove from heat (about 7-10 minutes).
Add ground beef and onion, kidney beans, chili beans, remaining chili powder, remaining garlic powder, cumin, coriander, diced tomatoes, tomato paste, beef broth, and bay leaf.
Cook on low heat for 6 hours or high heat for 3.
Serve!
TIPS
I love to serve chili with some sort of shredded cheese and saltines. However, get fun with the toppings! Some of my friends love to eat this chili with sour cream, sourdough bread, cilantro, etc.
Double this recipe for the perfect meal prep for the whole week.
