It’s getting warmer! So make chili?

…but keep the chili
It’s  getting close to my favorite time of year. That time of year where we can trade in our jackets and gloves for tank tops and sandals. Swap our snow shovels for sand shovels on the beach.

 

Soaking in the warmth and laying out in the sun is wonderful which is why I was flabbergasted when my friend told me she would miss the cold weather. Her reasoning? It would be too hot to make her favorite chili recipe.

 



Cold? Snow? Just for chili? That better be a darn good chilli! I tried it and it turns out it is pretty awesome. Definitely not worth a longer winter for…instead just turn down the thermostat and enjoy  It’ll be worth the couple of extra dollars on your electric bill. Trust me.

 

Chili (serves 8)
1 tbsn olive oil
1 onion diced
1 red bell pepper
2 1/2 carrots diced
3 tbspn ground cumin
1- 1.5 lb extra lean ground beef
1 (28 oz) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce
1/2 tspn dried oregano
Salt and ground pepper
1 can black beans (15.5 oz)
1 can kidney beans
1 can pinto beans

 

  1. Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 15 minutes. Add the cumin and cook,stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered,stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 30 minutes longer. Season, to taste, with salt and pepper.

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