I have a rule in my kitchen to make a double batch of anything that freezes well, so there will always be something delicious to thaw for dinner when I’m feeling lazy. This homemade chili freezes incredibly well, although you might actually finish the whole batch before you get a chance to put any away. Maybe you should double the recipe, just in case!
- 6-8 servings ServingsServings
- 1 pound ground meat
- 1 small steak, diced
- 1 onion, chopped
- 3 tablespoons ground cumin
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked red paprika
- ½ tablespoon crushed red pepper
- 1 teaspoon chipotle hot sauce
- 1 (14-ounce) can diced tomatoes, drained
- 1 (28-ounce) can crushed tomatoes, drained
- 1 (8-ounce) can diced green chilies, drained
- 1 (16-ounce) can black beans, rinsed and drained
- 32 ounces beef or chicken broth
Add ground meat, steak, and onions to a large pot over medium-high heat. Brown for a few minutes. Add cumin, paprika, garlic powder, cayenne, smoked paprika, and crushed red pepper; mix until the meat mixture is very thick. Stir in hot sauce, tomatoes, chilies, and beans. Add broth, and simmer the chili for 1 hour. Transfer the chili to a pan and bake, covered, for 2 hours. Eat plain, with a bowl of corn chips, or on a hot dog.
Goes with: Cornbread Muffins. In a large bowl, combine 1 ½ cups yellow cornmeal, ½ cup flour, 1 ½ teaspoons baking powder, 1 teaspoon salt,
½ cup sugar, and a few shakes of cinnamon. In a separate bowl, combine 2 eggs, 1 cup soy milk, and 1 cup creamed corn. Pour the wet ingredients over the dry, and stir to combine. Pour mixture into greased mini or regular muffin tins, and bake for 25 to 30 minutes.