I'm back with another lunch recipe that makes enough for an entire week. Hopefully by Friday you'll be so sick of beans that you can move on to another recipe and come back to this in a few months when you miss it. Eat the chili for Sunday dinner. Then Monday for lunch. Repeat until it's allllll gone. Remember to take your Tums. Your partner will thank you.
Chili is an easy weeknight classic for when it starts to get darker earlier and we can look forward to NFL games on Monday and Thursday nights. My mama made chili often during the fall and winter and I was always so impressed by the consistent goodness. I never got sick of it. She'd serve it up with cornbread or biscuits and always top it with a generous amount of cheese (screw lactose intolerance, right?). Chili is something anyone can make with a big ole pot and a little patience. The best part? It requires no culinary prowess. Now go impress somebody (or yourself) with this chili, baby.
I've never made chili on my own and wanted to give it a shot without the seasoning packets that are heavy on salt and low on real flavor (seasoning packets are my mortal enemy), so I made my own spice mix for my chili. It gives you sweet and it gives you heat. The best part of this chili is it gives you lunch leftovers for the rest of the week and it tastes better with each day, giving the flavors time to join each other in perfect harmony.
- 1/2 lb ground beef (you can do 1 lb, I just didn't want meaty chili because the beans offer quite a bit of protein)
- 2 tablespoons chili powder
- 1 tablespoon corn starch (optional for added thickness)
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 2 teaspoon sea salt (I used Jacobsen's coffee sea salt for added depth)
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cayenne (added more)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 28 oz can diced tomatoes
- 15 oz can corn
- 15 oz can pinto beans
- 15 oz white beans
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
1. Dice the onion. Saute in 2 tbsp of oil until soft.
2. Add in the ground beef. Break it down. Let them brown.
3. At the same time, combine the chili powder, garlic powder, oregano, salt ,cinnamon, cayenne, paprika, cumin, and corn starch (optional but makes for a thicker chili later) in a bowl.
4. Drain the corn, pinto and white beans in a colander. You're not going to need all of that liquid.
5. Pour in the entire can of tomatoes, the chicken broth, the spice mixture, and the corn and beans. Stir well.
6. When it all comes to a boil, turn down the heat to low and cover. Give the chili a good stir every once in a while. Add in more salt and cayenne to taste. You can eat it as early as 30 minutes later, but the longer you let it cook, the more flavor you're going to get.
7. Garnish with green onions, cheese, and sour cream if you want to turn down the heat.