Anyone who knows me knows that I’m not a huge bean fan. I mean, yeah, they are good and all but I just don’t eat them on a normal basis. As in maybe every 8 months or so!
My favorite, old standby chili recipe that I always use has ZERO beans. But there is someone in the household now, ahem, that likes beans in her chili, so here we are.
Not to mention, it’s freaking cold and windy and rainy and gusty and we are only mid October … I think it’s time to get the warm food stuff going.
Ok, ok, let’s just get this over with, right?
1/2 white onion chopped (get one of these gadgets, your life will be so much easier, trust me!)
Splash of avocado oil aka maybe a tbs
3 garlic cloves, chopped super fine (you can’t use that above gadget for this, so grab a sharp knife)
2 tbs of tomato paste
2 pounds of ground beef (and hopefully, you’ve looked in to Flying Diamond Ranch by now!)
1/2 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 1/2 tbs chili powder
AND if you want, a quick pinch of cayenne pepper (I skipped as I will be freezing 80% of this for later days)
Salt and black pepper
1 large can (29 oz?) of tomato sauce
1 standard can (15 oz) of chili beans (I used Bush, drained them)
1 cup or so of beef stock
Ready? Ready.
Heat oil in large pot, add onions and let cook til translucent. Add garlic and stir for about 1 minute. Add in your tomato paste and coat all that stuff. Let cook for a few (3?) minutes.
Add in your beef and cook til no longer pink. Break it up as it cooks so you don’t have these massive chunks when you go to eat with your little spoon! That will make you sad when it rolls off the tiny spoon onto your lap or pretty sweater.
Once cooked, add your seasonings, along with tomato sauce and beans. Stir all well and let it simmer for about 30 minutes. You will need to stir as it will bubble and do all that weird stuff like it’s coming trying to come to life and jump out of the pot.
Add in the beef stock (or broth, if thats what you have) and stir to mix in. Let this simmer for about 10 minutes, stirring occasionally (again, it will try to escape the pot).
Taste, adjust your seasoning (aka salt and pepper) and serve up! Don’t forget those little, highly addictive oyster crackers, cheese, sour cream and hey, why not add some sliced green onions!
Enjoy!
And, as always, for certain family members: tbs = tablespoon and tsp = teaspoon
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