Chili

It is still winter by us, so I decided to go with the flow and made chili the other day.  Nothing spectacular!  Even thought I am a trained chef when it comes to cooking I am very practical and simple.

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Here is my recipe:

1 1/2 pounds lean ground chuck or sirloin

1 large yellow onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes with green chiles

1 6-ounce can tomato paste

2 teaspoon chili powder

1 1/2 teaspoon pure ancho chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, savory, or marjoram

salt to taste

For Serving:

Chopped green onions

Warm corn bread or whole wheat tortillas

In a large skillet over medium high heat, cook the ground beef, onion, and garlic until the meat is no longer pink, breaking up any clumps, drain off the fat.   Add the tomatoes, tomato paste, chili powder, ancho powder, cumin, and oregano, and stir to combine.  Cover and cook for 4 to 5 hours, stirring occasionally.  The last hour season with salt.  The longer you let the chili simmer, the better it gets, up to a point, of course.

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Tagged as: Beef, Chili, Corn Bread, Food, Recipe