Farewell Winter Chili

by brookefiore

DSC_0500


Whether the snow came or not last evening, I still felt the need to cook up one more pot of chili for the season. A warm pot of goodbye. I have truly enjoyed this winter as I was able to explore through the eyes of a brand new camera. I’ve decided to share a few pictures I have yet to post.

DSC_0530

DSC_0511 - Version 2

DSC_0407

CSC_0575

DSC_0472

DSC_0501

DSC_0551

Yesterday, I thought we were going to luck out. The forecast threatened nearly 10 inches of snow and there wasn’t a single flurry flying yesterday. The skies looked like they could give way any minute, but they had not. And as I crawled into bed a few flakes drifted around but it was minimal.

DSC_0076

I didn’t have to work today so I wasn’t overly concerned with rechecking the forecast before bed. I assumed we had managed to escape the storm. The weekend was calling for temps steady in the 50’s and I was thrilled. We were springing ahead, a welcome change to the winter routine.

DSC_0075

However, I awoke to several inches with snow still coming down. I couldn’t be upset. It was too pretty and the only place I had to go was the hardware store. Ironically, today is the day I had planned to begin preparing for my spring and summer gardens. This year we’re going to try our hand at square foot gardening. I think I will incorporate some posts including updates along the way. Our garden last year was filled with some successes and some failures. This year I hope for more success.

DSC_0080

Whether you’re tying up snow boots or cursing at the snow outside your window, I encourage you to make up a pot of this two bean chili before another winter soup season has come and gone.

Farewell Winter Chili 

Adapted from Lisa’s Dinnertime Dish Blog

Serves about 6

1 medium red onion, chopped

2 cloves garlic, minced

1 lb ground beef

1 TBSP olive oil

1 – 15oz can black beans, preferably low sodium, rinsed and drained

1 – 15oz can pinto beans, preferably low sodium, rinsed and drained

1 – 28oz can, low sodium crushed tomatoes

About 1 cup shredded carrots

salt and pepper to taste

3 TBSP chili powder

1 TBSP ground cumin

1/8-1/4 tsp cayenne pepper

1 tsp dried oregano

1/2-3/4 cup water

Toppings like sour cream, shredded cheddar cheese, avocado as desired.

Heat olive oil in a large stock pock over medium heat. Once hot, add the ground beef, breaking it up with a spoon or spatula. Once beef has started to brown, add in chopped garlic and onion and cook until fragrant and beef is completely browned.

Add beans, carrots, tomatoes, spices, salt and pepper and stir to combine. Add in water  to desired consistency and stir well.

 Cover and simmer for at least 15 minutes. I would recommend simmering for about 45 minutes to allow for flavors to adequately develop. Serve with desired toppings.

DSC_0083

We also served ours with corn bread, I used the recipe from the canister of Quaker Yellow Corn Meal, cooking in a large cast iron skillet.

 

 

 

 

Advertisements