Since winter started, I've been making big pots of chili every other week.
I think it's the perfect yet simple meal to make on a cold night.
It's just so comforting and filling.
And since the Superbowl is coming up this Sunday, chili's a great meal to eat during the game!
Normally, every time I make chili it is a different recipe.
But this time I decided to document my recipe.
Easy & Yummy Beef Chili
1 Tablespoon oil
1 small onion, chopped
3 cloves garlic, chopped
2 teaspoons of chili powder
1 pack of organic ground beef
1 teaspoon garlic salt
1 teaspoon black pepper
1 small green or red pepper, chopped (optional I do not use this every time)
1 Tablespoons brown liquor (jack daniels, jameson, etc)
1 (16 oz.) can Goya black (I have used Red beans before) beans, Not drained
1 can of tomato puree (adding diced tomatoes are great also)
1 can of baby corn
*I often serve my chili over white rice. I love when the sauce from the chili mixes with the rice.
Toppings that I often use:
Heat oil in large saucepan over medium heat.
Season ground beef with garlic salt and black pepper.
Cook and stir in half of the chopped onions and garlic, stir in chili powder.
Stir in seasoned beef. Cook until the meat is brown.
Add the rest of the onion and garlic into the sauce pan.
Add the tomato puree and touch of water (or broth) to thicken.
Add the chopped peppers (if you chose to use peppers), bring to boiling.
(This is when I usually add the jack daniels).
After a few minutes, lower heat and simmer, covered for about 20-25 minutes.
Add beans, add corn; and cook for another 10 minutes.
Ladle into the rice filled bowls.
Top with toppings as desired.
*If you decide to make this chili, please let me know what you liked, what you didn't like, or what you would do differently.