The Frugal Kitchen: Easy Chili

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.

INGREDIENTS

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.

Enjoy!

God bless,
Pam

The Frugal Kitchen: Vegetarian Chili

What better to eat on a cold February day than chili?  We had this vegetarian version over the weekend, but it could be put together in advance, then cooked in a slow cooker on a work day.

INGREDIENTS

1 onion
3 garlic cloves
2 carrots
3 Tbsp.  olive oil
1 large can diced tomatoes with juice
1 regular can beans, drained
2 Tbsp. chili powder
red pepper flakes to taste
1/2 tsp. salt
2 tsp. sugar

Dice onion and carrots to the same size and finely dice the garlic.

Sauté until transparent in olive oil over medium heat.  Add garlic and red pepper flakes for the last minute of cooking.

  Add tomatoes, beans, chili powder, salt and sugar to pot.  Bring to a boil over medium heat, then cover and reduce heat to a simmer.  Cook for at least two hours, then serve with grated cheese or a dollop of sour cream on top.

I hope you enjoy this simple to make, but tasty chili.

God bless,
Pam