Chili

{this night we had our chili atop cornbread waffles...so, so good}

Chili is a fall time favorite in our home, one of our go-to comfort food recipes.  Here's how I make it...

Chili

serves: 6-8

2 tablespoons olive oil

1 medium onion, diced

1 green pepper, diced

3 stalks celery, finely diced

3 cloves garlic, minced

1 pound ground beef

1 tablespoon chili powder (plus more to taste if needed)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Montreal steak seasoning

1/4 teaspoon red pepper flakes (or more to taste)

1- 6 oz can tomato paste

1- 14.5 oz can diced tomatoes (plain)

1- 15.5 oz can dark red kidney beans, drained and rinsed

1- 14.5 oz can low sodium chicken broth (beef or vegetable works too-whatever you have on hand)

1.  Heat oil in a large pot over medium high heat.  Add onions, green pepper, celery, and garlic.  Saute until vegetables are tender.

2.  Add ground beef.  Before meat browns, add the seasonings: chili powder, basil, salt, pepper, steak seasoning, and red pepper flakes.  Stir to combine, breaking up beef and cooking until beef is no longer pink.  If desired you can transfer this to a crock pot, then proceed with the next steps.

3.  Add tomato paste, stir to combine.  Stir in diced tomatoes, kidney beans and broth.  Simmer over low heat, stirring occasionally, for at least an hour to allow the flavors meld (at least 3-4 hours in a crock pot).

4.  Taste, adjust seasonings as desired.  I find that sometimes the heat of the chili powder cooks out during a long cooking time, and you might like it spicier, this recipe is on the mild side.  If you do add more seasoning, cook for a few more minutes, then enjoy!