This is actually last night’s dinner.. but today I had it as my post-workout meal.. 💪🏼👊🏼
There are soooooo many different variants to chili. There are so many people claiming to have the ‘original’ recipe. Or as they call it “the one and only chili”. I think people should lighten up and just enjoy what food there is on the table, to me that’s the most important thing.
This recipe makes about 8 portions. To top it off add some sour cream, creme fraiche or, in my case, greek yoghurt with chives.
- 750 gr lean ground beef
- 2 bell peppers (yellow and red) chopped
- 1 hot pepper chopped
- 2 red onions chopped
- 1 sweet onion chopped
- 1/2 garlic head, pressed
- 2 bay leaves
- 1 can kidney beans rinsed
- 1 can black beans rinsed
- 1 small can tomato paste
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp black pepper
- 1 1/2 tsp kumin
- 1 1/2 tsp santa maria seasoning
- 1 tbs olive oil (evoo)
- 1 liter hot boiled water (you might not need all the water)
Put the ground beef in a hot non sticking frying pan. Sear it until it’s all cooked. Drain the fat.
Get a casserole and put a little evoo in it when hot add the garlic and cook until golden brown. Then add the chopped vegetables and beans cook for about 2 min. After that add the ground beef, seasoning, tomato paste and the bay leaves and water until the ingredients are just underneath the water. Bring it to a boil for about 4 minutes. Then lower the heat and let it simmer for 2-3 hours. Occasionally stirr 😉
This is a type of dish that you can easily make 2 days in advance or freeze in. The longer it sits the more the flavors will combine and the more flavors you will taste. It’s a perfect dish fo a foodprep and super easy to make.
I didn’t add much spices because of the kids.. but normally I love my chili to be hot.