One of my favorite foods for a winter day is a bowl of chili. This recipe comes from the many times I have thrown a pot full together using foods that I always keep handy in my pantry and freezer.
1 lb. ground beef (I prefer grassfed, organic beef)
1 medium sized yellow onion, chopped
1 red bell pepper
1 1/2 Tbsp. chili powder
2 garlic cloves, diced
1 tsp. salt
1 Tbsp. sugar
1 can diced tomatoes, not drained
1 can pinto beans, drained
1 Tbsp. olive oil
In a heavy pot brown ground beef in the oil until fully cooked, then drain off any unwanted fat.
Note: fat adds flavor, so don't throw it all out. Add onions and bell pepper, cook until onion is transparent.
Add garlic, chili powder, salt, sugar, tomatoes and beans and stir well.
Bring to a boil, cover the pot and lower heat to a simmer.
Cook for at least an hour. This recipe can be made in a slow cooker if you brown the meat first on the stove top. Check the seasoning before you serve. I ended up adding a 1/2 teaspoon of salt to mine.
We like our chili with saltines or cornbread. It refrigerates and freezes well. If I am making chili for the vegetarians in the family I substitute 2 large grated carrots for the ground beef.