Chili is a classic dish that can be made in large quantities to feed a group. If you’re not feeding a crowd, freeze the leftovers in serving sizes so you can heat up a single bowl on a cold evening. Serve with crackers, corn chips, crusty French bread.
Hands-on: 30 minutesTotal: 1 hour 30 minutes
- ¼ cup cornmeal
- 16 oz. ground beef
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- ¼ cup chopped (stemmed and seeded) green bell pepper
- ¼ cup diced celery
- ¼ cup diced carrot
- 2 Tbsp. tomato paste
- 2 cans (14.5 oz.) diced tomatoes, undrained
- 1 cup tomato juice
- 1 cup water
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. paprika
- ¼ tsp. hot pepper sauce
- 1 tsp. dried oregano
- ½ tsp. ground black pepper
- 1 can (15 oz.) kidney beans, drained
- 1 tsp. salt
- 1 cup shredded Cheddar cheese
- 1½ cups sour cream
- Spread cornmeal out in a pie pan and bake at 350°F for 5 minutes to toast. Set aside.
- In a large soup pot, brown ground beef over medium-high heat. Drain and set aside.
- In same pot, heat olive oil over medium-high heat and sauté onions, garlic, green pepper, celery, and carrots until vegetables have softened. Add browned meat to the pot and stir. Add tomato paste, diced tomatoes, tomato juice, and water. Stir and bring to a simmer.
- Add chili powder, cumin, paprika, hot pepper sauce, oregano, black pepper, and cornmeal. Simmer uncovered for 1 hour.
- Add kidney beans and salt. Serve with cheese and sour cream.