As the temperature outside is dropping my body craves warm comfort food. A food embrace shall we say to get us through the winter. Following is one of my favourite cold day dishes, Beef Chili.
This recipe is adapted from the All-American Beef Chili recipe from America’s Test Kitchen Family Cooking Magazine
(makes about 8 servings)
2 tablespoons olive oil
2 onions, finely chopped (I like to use sweet onions which are big so I just use one)
1 bell pepper, finely chopped (I like to use orange bell peppers)
1/4 chili powder
1 tablespoon ground cumin
1 teaspoon salt, divided
2 pounds of ground beef (I like to use the extra lean)
1 can diced tomatoes (28 ounces)
1 can tomato paste (28 ounces)
- Heat the oil in a large dutch oven over medium heat until it is shimmering. Add the onion, bell pepper, chili powder, cumin, and 1/2 teaspoon of salt. Cook until the vegetables have softened, about 7 minutes.
- Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon until no longer pink, about 10 minutes. Stir in the diced tomatoes (including their juice), tomato puree, and the remaining salt. Bring to a simmer, then reduce the heat so that it maintains a slow simmer. Cover and cook for 45 minutes.
- Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving.
- Garnish with shredded cheddar cheese and sour cream. I also love using this chili as a topping for nachos.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in the refrigerator for 24 hours before reheating).