Hearty Chili

by Anza Goodbar
(last updated November 7, 2012)

I hate winter snow, but it brings about time to make all kinds of soups and chilis. Chili is one of those foods that can be played with to add variety. I don't think I've ever had a variety of chili that I didn't like.

Below I have outlines some of my favorite ingredients for making chili. Play with it and make it your own. I have always been of the opinion that a recipe is a guideline for creativity, not something that is set in stone.

One of my favorite ways to serve chili on a cold winter day is part of a baked potato bar. I will bake several large baked potatoes. While the potatoes are cooking, I'll fill bowls with shredded cheddar cheese, dice tomatoes, green onions, sliced black olives, sour cream, and crumbled bacon.

To serve, smash the potato with an open hand to flatten. Slice down the middle, and smoosh together to open up the face of the potato. The insides should be soft and flakey. Ladle hot chili over the top of the potato, top with your favorite toppings.

I also like to buy sour dough bread bowls. I carve out the middle of the bowl, leaving enough structure to support the soup with out causing leaks. I dice the bread that was taken from the middle. I use the bread squared to dunk in the juice rather than crackers. This make for a great football food option. It requires little preparation and is a hearty meal.

Ingredients

  • 2 Pounds ground beef or turkey
  • 2 Teaspoons olive oil
  • 1 Onion, diced
  • 1 Stalk celery, sliced
  • 1 Bell pepper, diced
  • 1 Red bell pepper, diced
  • 1 Yellow bell pepper, diced
  • 1 Can green chiles, mild
  • 1 Can (28 ounces) tomato puree
  • 1 Can tomato paste
  • 2 Cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 2 Tablespoons white vinegar
  • 1 Teaspoon dried basil
  • 3 Tablespoons chili powder
  • 1 Tablespoon black pepper, or to taste
  • 1 Small can kidney beans
  • 1 Small can black beans
  • 1 Small can pinto beans
  • 1 Small can garbanzo beans

Directions

  1. In a pan, fry meat, onions, peppers, celery and spices.
  2. Drain grease.
  3. In a large thick pan, add drained beans, meat, and tomato sauce and tomato paste.
  4. Simmer for 4-6 hours.

Serve with corn bread.

Author Bio

Anza Goodbar

Anza is a single mother of four who makes her home in Colorado. She enjoys writing, hiking and is an avid football and hockey fan. She is the owner of a virtual business services company; writing is just one of the many services her company offers. ...

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