Winter Recipes: Easy Chili
This chili recipe can be doubled (or tripled). You can spice it up or tone it down. You can use all ground beef, a mixture of ground beef and ground turkey, or all ground turkey. In other words, it's about as flexible as your yoga instructor.
- 2 tbsp olive oil
- 1 onion, chopped coarsely
- 2 pounds ground beef
- 1 tsp black pepper
- 1 6-ounce can tomato paste
- 1 tsp minced garlic
- 2 tbsp chili powder
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 28-ounce can crushed tomatoes
- 2 tbsp red wine
- 1 tbsp lemon juice
- 1 16-ounce can dark red kidney beans, drained
- 1 4-ounce can sliced black olives
- Toppings: grated cheddar cheese, sour cream
- Cooked rice, optional
Heat olive oil in large pot.
Add onions and cook over low heat until translucent, about 10 minutes.
Add ground beef and cook over medium-high heat, stirring, until meat is browned.
Lower heat and stir in pepper, tomato paste, garlic, chili powder, mustard, salt, basil and oregano.
Add tomatoes, red wine, lemon juice and kidney beans.
Stir to mix, and simmer uncovered for about 15 minutes.
Add olives and simmer for 5 minutes.
Serve immediately with toppings and over rice if desired.
Submit!
