With the colder temperatures come the cravings. I could just live and breathe comfort food all day, everyday. It doesn't matter if it's take-out, treats from my kids Halloween stash (yes, I still have leftover Halloween candy lingering), or home cooking straight from the crock pot. I want it all. Can you blame me?
One of my all-time favourite comfort dishes is chili. Over the years, I've made many variations. In fact I'm known to make chili different every time I whip up a batch. The one thing that remains constant is that I always use the same key ingredients.
This chili recipe is sure to stir up a fiesta in your mouth, and what makes it even better is that your kids will be too busy enjoying a bowl to realize it is jam-packed with veggies and protein!
Large onion, diced
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp paprika
1/2 tsp oregano
a pinch of red pepper flakes
1 lb extra lean ground beef
1 red & yellow bell pepper, diced
2 ribs celery, chopped
2 tbsp all-purpose flour
1 cup milk
796ml can diced tomatoes, drained
1/4 cup tomato paste
4oz can diced green chilies
19oz can red kidney beans, drained
In a large skillet cook, brown ground beef and cook onions and garlic until fragrant. Add chili powder, paprika, oregano, and chili flakes. Drain off excess fat (if any).
Stir in red pepper, green pepper, celery and flour. Cook 2 to 3 minutes.
Stir in milk. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
Add tomatoes. Stir in tomato paste, beans and green chilies. Cook 10 minutes or until chili thickens.
Serve on it's own or over rice. Garnish with cheese (optional).