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June 6, 2013

Well I made chili tonight. In june. In the crockpot. There is something wrong with that. It’s cold and rainy and soup was sounding really good. But it’s June, I should be grilling and making meals without having to turn the oven on. But the chili was good, so I guess that’s really all that matters.

This was a combination of all my favorite elements of good chili. Onions, garlic, cumin, cider vinegar, I could go on.

Ingredients (Adapted from Parsley Thief and Smitten Kitchen)

3/4 lbs ground beefImage

1 1/2 onions, chopped

4 garlic cloves, chopped

3 carrots, chopped

1 1/2 bell peppers

3 tbsp chili powder

1 tbsp cumin

1 tbsp oregano

1 tsp smoked paprika

1 can kidney beans

1/2 can fire roasted tomatoes

1/2 can tomato sauce

3 tbsp cider vinegar

1 cup beef broth


Combine chopped onion and garlic in large frying pan with 1 tsp of olive oil and saute for 4-5 minutes. Add ground beef, brown until no longer pink. Add in chili powder, cumin, oregano and paprika and cook for another minute. Finally, add in the chopped bell peppers. 

Now, there are two different cooking methods you could follow here. I chose the crock pot route, because I love coming home from work and having dinner ready. Or you could go stove top and let it simmer. Either way, add in the beans, tomatoes, fire roasted tomatoes, cider vinegar and beef broth and stir together. For the crockpot, turn on high for 8 hours and walk away. For the stove stop simmer on medium, low for about 60 minutes.

Top with your favorites, cheese, sour cream, chopped onion, cilantro, avocado, chipotle tabasco (my personal favorite). Please everyone go out and buy some chipotle tabasco sauce, it’s wonderful. 


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