Classic Cozy Chili
November nights are made for chili and cornbread which then translates to the perfect cozy lunch the next day. The toppings make the bowl for me and the kids love adding their favorites. We like a dollop of greek yogurt, a bit of grated cheddar, a bit of cilantro or green onion, and some pickled red onions if we have them. Daddy always likes a few shakes of hot sauce to up the spice factor a bit.
Ingredients:
A knob of butter
1 red onion, diced
3 garlic cloves, finely chopped
1.5# ground beef
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon salt
A dash of cinnamon and chili powder if desired
1 18 oz. jar of crushed tomatoes
16 oz. beef bone broth
2 cans of beans (we use eden organics black and pinto beans)
Directions:
In a large pot (I love my dutch oven), melt a thumb sized knob of butter. While it melts, dice the onion. Add it to the pot and sprinkle salt on top. While that cooks, chop the garlic. Add that to the pan and add another sprinkle of salt. You are layering flavor as you cook. While the onions and garlic soften and caramelize get the red of your ingredients together. Push the veggies to the side of the pot and put the ground beef in. Sprinkle the seasonings on top and let the meat brown, breaking it into little pieces as it cooks. Once it is browned, mix the veggies into the meat and add the beans and tomatoes. Pour the broth over top. You will want the broth to just cover the ingredients. Place the lid on top and let it simmer for about 60 minutes. Enjoy your cozy chili and don’t forget your toppings!
