Classic Homestyle Chili

Finally!!  Fall-like temperatures have finally arrived!  It’s been so nice lately to be able to open the windows and let in the cool morning breezes.  Gone are the 90 degree days. . .at least until next year.

My family has favorite dishes that they like when the temperatures fall and the days stay cool.  One of these is homemade chili.  I made it tonight for the first time this season, but it won’t be the last!  Topped with grated cheese and sour cream and served with a tossed salad and cornbread, this hearty dish satisfies  the hungry teenagers in my house!  Why not make a big pot for your family tonight?

1 lg. onion

2 tbsp. olive oil

1 clove garlic, crushed

1 lb. ground beef

1 tbsp. tomato paste

1 tsp. chili powder

1-1/4 c. beef broth

1 can (14oz) tomatoes

1/4 tsp. salt

1/4 tsp. black pepper

1 can (15oz) kidney beans, drained and rinsed

Finely chop the onion. Heat the olive oil in a large saucepan; add onion and garlic. Saute until softened, about 5 minutes. Add the ground beef. Cook, stirring frequently, until browned and crumbly.  Stir in the tomato paste and chili powder. Cook for 5 minutes.

Stir in the broth, tomatoes, salt and pepper. Bring to boil, then reduce heat to low and simmer for 20 minutes. Add kidney beans and cook about 5 minutes longer.

Serving suggestions: spoon over rice; top with grated cheese and sour cream; serve with a spoonful of salsa on top.  For an extra bite, add a finely chopped hot pepper to the meat mixture before cooking the 20 minutes.

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Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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