It’s been cold. Some may even say ‘chili’ – see what I did there? Yup. So this past weekend I decided to make a pot of chili to keep warm. Between that and season 2 of House of Cards, I’d have to say it was a pretty cozy weekend. While I’m on that topic, if you haven’t already, you must watch HOC – last season was great, but this season has absolutely blown me away.
Now back to the chili. Here’s what you’ll need!
- 1 pkg extra lean ground beef
- 1 large can (796 ml) diced tomatoes, no salt added
- 1 large can (680 ml) tomato sauce, no salt added
- 1 can (540 ml) red kidney beans
- 1 cup mushrooms, sliced
- 1 cup peppers, diced (red, orange, green & yellow)
- 1 cup red onion, diced
- 1 garlic clove, diced
- 1 jalapeno pepper, diced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp Sriracha sauce
- black pepper, to taste
In a large frying pan, cook your beef until browned.
While meat is cooking, dice the garlic and veggies.
Drain meat once cooked. Add diced tomatoes, tomato sauce, kidney beans, veggies, garlic, oregano, basil, Sriracha, jalapeno and black pepper. Cook on medium heat for approximately 10 minutes, then turn heat to low, cover and let simmer for about 40-45 minutes, stirring about every 10 minutes.
Top with shredded cheddar cheese, sour cream and green onions for an extra treat!
There really is nothing like a nice bowl of hearty chili on a cold winter’s night!
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