Chili is a great food to make in large quantities. You can make it for the whole family or make it and freeze it in pre-portioned servings. For the most convenience, these will be in microwavable containers so there’s no need to transfer it while frozen.
We are currently looking for full-time writing jobs! If you enjoy this blog and are looking for someone to write content for you or your company, contact us at [email protected]
I’ve always liked chili. Well, to start with, I only liked the idea of chili. There was always something missing, somehow. As I’ve learned more of what doesn’t work, I’ve worked towards what chili needs to have by process of elimination. For example: Ground beef is one of my favorite ingredients since I discovered grass-fed ground beef. There’s a world of difference between the good ground beef and the bad. If you’ve never tried grass-fed, I can’t recommend it enough. All the recipes I’ve tried lately center around it. In addition to that, most of the variants of chili I’ve run into over the years were under-seasoned and heavy on the tomatoes. Plus, in my opinion, a bell pepper is an absolute necessity.
- 1 red bell pepper
- 1 onion
- 2 pounds ground beef
- 5 cloves of garlic
- 2 (15-16 oz) cans kidney beans
- 3 (14 oz) cans diced tomatoes
- 2 teaspoon salt
- 3 tablespoons chili powder
- 3 teaspoons dried oregano
- 1 teaspoon ground cumin
Chop the onions and the seeded, stemmed bell pepper. Mince the garlic. Combine onions, bell pepper, garlic and ground beef in a large pot and
Enjoy! If you try it, please let us know how it was in the comments below!