According to the weather man, this February is supposed to be a CHILLY one! If that kind of “chilly” isn’t really your thing, hopefully February’s Recipe of the Month can help warm you up! This month’s recipe is a Chili Con Carne by Stephanie Kay Nutrition... now that’s our kind of “chili”.
Chili Con Carne
Time: 1 hour
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne (optional, for extra heat)
- ½ teaspoon sea salt
- 4 cloves garlic, minced
- 1 lb. ground beef
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 14oz can kidney beans, strained and rinsed
- 1 cup beef stock/broth
- 14oz can crushed tomatoes
- Sea salt and pepper, to taste
- In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
- Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 5-7 minutes until vegetables soften.
- Add chili powder, cumin, oregano, cayenne (optional) sea salt and minced garlic, and cook for another 1 minute until fragrant.
- Add ground beef and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.
- Add in tomato paste and balsamic vinegar and mix to coat the beef. Add kidney beans and ½ cup broth, stir to combine, reduce heat and cover with lid to a low simmer for 20 minutes.
- Pour in crushed tomatoes and remaining ½ cup broth, and continue to cook on a simmer for an additional 30 minutes.
- Remove from heat and season to taste as needed.