Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Recipe of the Day: Beef Chilli

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Recipe of the Day

Beef Chili

This is a great dish to make in bulk! It is easy to make and you can freeze it in portions for yourself in zip lock freezer bags and just grab one for on-the-go meals or for when you are just too tired to cook.

If you want a vegetarian option I have posted a non-meat version on my blog, cookwithmolly.wordpress.com, check it out!

Beef Chili

1 pound of extra lean ground beef

1 yellow onion, medium dice

4cloves of garlic, minced

2 carrots, cut into ½” rounds

1 ear of fresh corn

4 Roma tomatoes

1 chipotle chili, seeded and minced and reserve adobo sauce from can

2tsp of the adobo sauce from the chipotle chili

1 can of black beans

1 can of garbanzo beans

1 can of kidney beans

2Tbls ground cumin

2Tbls chili powder

2Tbls paprika

1tsp celery seed

1tsp dried oregano

2 large bay leaves, whole

2c Chicken stock

2, 28oz cans of crushed or diced tomatoes

Salt and pepper to taste

In a sauté pan brown the ground beef on medium-high heat until all is cooked through. Strain off excess fat and oil. Transfer into a large stockpot (the pot should be on medium-high heat as well) and add the onion, garlic, carrot, tomato, corn, chipotle and all the spices and herbs. Sauté until the onions turn translucent, about 2-3 minutes. Add the beans, chicken stock and canned tomatoes. Bring to a light simmer on high, and then bring the heat down to low and let simmer for about 20 minutes. After that, taste the chili and season with salt and pepper to taste.

 

Tip

Garnish with cheese, crackers, sour cream and chopped green onion!!

Does anyone have recipe they would like to share?  If so, write to knivesandneedles@gmail.com

Thank you and happy eating!!

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