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I have had a serious chili craving recently. Really serious. The kind that sits atop a mountain of buttered noodles and is crowned with cheddar cheese and sour cream.

So, where do I turn when serious cravings strike? Smitten Kitchen, of course. But (and I’m certain Deb would understand this) I HAD to play with the recipe. There were simply things that I needed. Craved. Loved in my chili. And I skipped the biscuits in favor of pasta and toppings.

So, without further ado, here is my version of the recipe.

Entirely Non-Texan Beef Chili with Veggies

about 3 cups of diced onions (I used 6 small onions)

1/4 cup + 1 T chili powder (this is what I had left in the bottle – and I added more ingredients, so it made sense to add more)

3 1/2 pounds ground beef

1 T ground cumin

2 T paprika

1 T fresh oregano, minced

1T fresh flat leaf parsley, minced

1 t dried red pepper flakes

1 jar of Classico Fire Roasted Tomato and garlic pasta sauce (I don’t like using canned tomatoes – the cans are lined with plastic containing BPA. I use pasta sauce in place of canned tomato sauce. It’s fantastic!)

2 8-ounce cartons of chicken broth (I use Pacific)

3 T apple cider vinegar

1 large can of cannellini beans (white kidney beans)

1 can of black beans

1 can of corn (I use Greenwise organic corn to avoid GMOs.)

1 large green bell pepper, diced

2 t salt

1 t black pepper

 

In a very large pot (I used my huge Le Creuset), heat the oil over moderately low heat and cook the onions in it for 10 minutes, until translucent. Add the garlic and carrots and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano, parsley, and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 40 minutes. Add the cannellini beans, black beans, corn, bell peppers, salt & pepper. Simmer for an additional 20 minutes, until the bell peppers are tender.

Serve over buttered spaghetti, top with shredded cheddar cheese and a dollop of sour cream.

 

Enjoy! Try not to eat it all in one sitting. =09

 

 

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