This is the food of my youth! Comfort, warm… a favorite dish that my dad used to make.
And until a couple of days ago, I have never even attempted to make chili. Maybe my baking addiction is getting in the way of some delicious meal ideas. Dinners that consist of an omelette and a salad while delicious, are not something that is necessarily bloggable.
I love meals that have a LOT of leftovers. This way, I can make a hearty meal and bake the next day without having to worry about dinner that night. Or the night after.
A meal to make on a Monday and last you all the way until Friday if you are living solo. Awesome college hack? I think I should have thought of this a couple of years ago.
While I would love to share another St Patrick’s Day recipe with you, I have something to confess to you, my amazing readers. And as it is the day before St Patrick’s Day, I hope you will not judge.
I think I have alcohol intolerance. I was testing out my theory last night with my brother at this pub by my place, and I couldn’t have more than a couple of sips of my beer without my face turning bright red and getting really light headed. My eyes were even getting teary! I either make for a cheap date, or should just steer clear of alcohol from now on. I guess it’s my Filipino side that is doing it for me: my mom was the exact same way.
Anyways, end of confession time. Back to this CHILI!
This is the perfect recipe for the last few days of winter. Even though I am SO ready for the warmer weather to kick in, I will still be making comfort food all year round.
And this chili pretty much radiates comfort. Slightly spicy, mostly warm and delicious and fills you up so that you won’t be feeling super snacky by the end of the night. Or if you do end up feeling snacky, you can always snack on more chili. There will be plenty of leftovers!
Chili Con Carne
What you’ll need:
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 680 ml tomato sauce
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon white sugar
- 1/4 teaspoon chipotle powder
- 2 cups canned red beans, drained and rinsed
- Place ground beef in a large saucepan. Break the meat up with a spoon or a spatula. Cook over medium-high heat until brown. Drain.
- Add all the remaining ingredients to the saucepan and bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.