Chili freezes so well, I love keeping it on hand for a quick meal.
Main Ingredients
1 tbsp vegetable oil
2 cups onion diced
4 garlic cloves crushed
3 tbsp chili powder
1/2 tbsp ground cumin
2 tsp dried oregano
1/2 cup celery chopped
1 green pepper diced
2 lbs ground beef
2 tbsp tomato paste
1 tbsp Worcestershire
1 28 oz can diced tomatoes
1 cup beef broth
2 cans red kidney beans drained
1 tsp salt
1/2 tsp pepper
Potato wedges
2 potatoes cut into 1/8ths (wedges)
1 tbsp olive oil
salt and pepper
1 cup aged white cheddar shredded
1/2 cup green onions sliced
Recipe Steps
Main Ingredients
1 tbsp vegetable oil
2 cups onion diced
4 garlic cloves crushed
3 tbsp chili powder
1/2 tbsp ground cumin
2 tsp dried oregano
1/2 cup celery chopped
1 green pepper diced
2 lbs ground beef
2 tbsp tomato paste
1 tbsp Worcestershire
1 28 oz can diced tomatoes
1 cup beef broth
2 cans red kidney beans drained
1 tsp salt
1/2 tsp pepper
Potato wedges
2 potatoes cut into 1/8ths (wedges)
1 tbsp olive oil
salt and pepper
1 cup aged white cheddar shredded
1/2 cup green onions sliced
Recipe Steps
- Chili- In a large pot heat oil over medium low heat, add onions, and sauté until softened about 6 minutes, add garlic, chili powder, cumin, and oregano, cook for an additional minute.
- Next add beef, breaking up with a wooden spoon, cook until browned, about 5-10 minutes.
- Now add the vegetables, tomato paste, Worcestershire, diced tomatoes, and beef broth, bring to a boil, and reduce to simmer for 1hr.
- Add beans, and season with salt and pepper.
- Wedges- Preheat oven to 425f On a sheet pan toss potatoes with oil, salt and pepper, bake for about 25 minutes, sprinkle the cheese and bake for an additional 5-10 minutes. Top with green onion.