Classic Chili

Learning To Cook For Two, Classic Chili

Ingredients

1 pound ground meat (beef, lamb, bison)

1 onion, finely chopped

3 cloves garlic, minced (I used 1 teaspoon garlic powder)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon mustard powder

1/2 teaspoon salt

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 can (14.5 oz) diced tomatoes

2 cups beef broth (Sam and I don’t care for soupy soups, unless it’s Chicken Noodle.  Next time, I would reduce this to 1 cup beef broth)

Green Bell Peppers

Directions (Directly from The Whole 30, The 30-Day Guide to Total Health and Food Freedom)

  1. Heat a large pot or high-walled skillet over medium-high heat (without cooking fat).  Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes.  Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot (In hindsight, I would have drained the fat and returned the meat to the pot.  I’m a rule follower, so I did as directed the first time.  Next time, game on.)
  2. Add the onion, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot.  Reduce the heat to medium low and cook until the onions are translucent, 4 to 5 minutes.
  3. Add the bell peppers, tomatoes, and broth.  Turn the heat up to high.  When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour (I let it simmer for about 30 minutes and then it was dinner time).

Classic Chili

Emily

Recipe:  The Whole 30, The 30-Day Guide to Total Health and Food Freedom

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