Nothing better then a hot bowl of chili on a cold winter day.
There is something so comfortable about having a meal like this ready for the reheat on a whim and the recipe can be easily changed up to accommodate your available ingredients.
You can also play around with your spice comfort. I enjoy a kick- my partner however.. He has prominent Dutch genes when it comes to his taste-buds it seems- no spice tolerance at all.
Something like chili can also take any type of protein- the spices will flavor anything whether it be beef, pork or even a soy ground- once it’s all stewing in that pot it tastes the same. In a world where food prices are skyrocketing or some things simply aren’t available it’s nice to have a recipe with some wiggle room.
Homemade Chili:
1Lb of ground beef/pork/turkey
1-2 cloves of garlic, minced or chopped fine
1 onion, chopped
1 3/4 Tsp chili powder
1 can of kidney beans
1 stalk of celery, chopped
1/2 a green pepper, chopped
1 can of tomato soup
1 15oz can of diced tomatoes
1/3 cup of water
1/2 tsp salt
1 tsp vinegar
a pinch of cayenne pepper
1/2 tsp oregano
2 bay leaves
1/2 tsp paprika
1 tsp sugar
Fully cook the meat along with the garlic, strain any excess fat.
Combine the meat along with the remaining ingredients into a large pot.
Bring to a boil at medium heat and let simmer for 1 hour.
You can garnish the top with some cheddar cheese and fresh microgreens.
