There are many bad things about the cold weather, but one GOOD thing is that it's a good reason to make delicious soups, stews, and chili. So today I'm sharing a recipe for:
I found the recipe in the cookbook Luke's grandma gave me when we visited in Arizona.The recipe is SO simple. I've tried to make chili a few times before, and it just never quite turned out right. But this recipe was literally too easy for me to mess it up! And that's the kind that I like ;-) Here it is:
Prep Time: 10 minutes
Cook Time: 30 minutes
1 1/2 lbs. ground beef
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
3 (15.5 oz.) cans red beans (we left this out because Luke and I are weird and don't like beans in our chili)
2 (6 oz.) cans tomato paste
1 tbsp. chili powder
2 tsp. salt
Brown the beef, onion, green pepper, and garlic in a large frying pan. Drain fat. Mix in the rest of the ingredients, and 2 1/2 cups water (you can add more or less water depending on how thick you want it). Simmer uncovered for 30 minutes.
Mmm, look at those beautiful veggies on top. My favorite part about cooking is chopping or peeling the vegetables. Not sure why, but it's strangely therapeutic for me.
The meal was completed with my favorite sweet cornbread. I found the recipe online right after we got married (in other words, right after I began cooking) and I've been using it ever since. It's delicious, and the perfect contrast to the spicy chili. You can find the recipe HERE
And don't forget to top your cornbread with honey. It's the best!
That meal really hit the spot and warmed me up. And after we had eaten and cleaned up, I took a hot bubble bath while blaring country music throughout the entire downstairs of our apartment (poor Luke) and then I curled up under a blanket and read a good book. So I guess the cold weather isn't so bad after all :-)