Brrr…It’s cold outside!
Wisconsin winters are pretty much the worst in my book.
I am the kind of girl who was meant to live in a place where the sun shines and the temps don’t dip below 70.
No such luck ;).
So I kind of hibernate, eat, and plan warm weather trips.
I think for many people chili is a standard comfort food for cold weather. Typical chili has fatty beef, no veggies, and dollops of sour cream and loads of cheese on top.
I “made over” chili night to give it a little less fat and a little more added ‘value’.
I hope you like it and that you are staying warm–wherever you may be!
Here’s What You Need:
1/2-1 lb* lean, grass fed beef like Laura’s Lean Beef
1 can reduced sodium kidney beans, undrained
1 can organic diced tomatoes, undrained
4 tsps of Penzey’s Chili 3000 (divided)
3 TBS of beer** (like Guiness), divided
1 carrot, diced
1/2 large onion, diced
1/2 large green pepper, diced
1 tsp cumin
salt + pepper, extra virgin olive oil
1 garlic clove, diced
Toppings: Sharp cheddar (1tsp per serving), diced spinach, ff plain Greek yogurt
*depending on how meaty or saucy you like it.
**Or broth or water
Here’s What You Do:
Preheat about a capful of extra virgin olive oil over medium high. Dice the carrot and add it to the pan. While that starts to cook chop the onion and the green pepper and add them to the pan along with the garlic. Stir in the beef, breaking it up with a spoon. Cook until it is almost brown throughout. Add in 3 tsps of the chili seasoning, the tomatoes and the beans along with 2 TBS of the beer. Bring to a boil. Lower heat to medium/medium-low and cover for 10 minutes. Add 1 tsp of cumin, 1 TBS more of beer, and one more tsp of the chili seasoning and cook ten minutes more.
Load with the toppings and enjoy!
If your kids don’t like chili, try dish them out the meat without the beans and then serve it alongside carrots and hummus or other dipping sauce.
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