Beef & Bean Weekend Chili

Who doesn’t love a hot batch of chili? It is such a wonderful dish to make in large quantity and eat for days and even freeze some of it for the ongoing cold weeks. One of my favorite things about chili is the versatility. It is a dish that satisfies any tastebud. You honestly cannot screw it up, unless you burn it…in which I have all the faith in you that yours will be perfection. :0

Here is a simple recipe that can easily be altered depending on what your fridge looks like and what your belly is craving. By using the best of ingredients your chili will be that much better!

Beef & Bean Chili

~ 2 tablespoons olive oil

~ 1 small onion, chopped

~ 2 cloves garlic, minced

~ 1 jalapeño, chopped

~ 1 stalk celery, finely chopped

~ 1 pound ground beef (lean or chuck)

~ 1 28 ounce can diced tomatoes

~ 1 can red kidney beans

~ 2 heaping tablespoons chili powder

~ 1 tablespoon cumin

~ salt & pepper to taste

Optional Toppings:

~ shredded cheese

~ sour cream or yogurt

~ avocado

~ chopped cilantro

~ chopped scallions

~ hot sauce

Heat a large pot and add olive oil. Once oil is heated, add onion, garlic, jalapeño and celery. Season with salt and pepper. Feel free to dash with chili powder. Sauté for about 5-7 minutes or until onions become translucent and soft. Add in ground beef and cook until browned. Drain off any excess fat.

Pour in can of diced tomatoes and kidney beans and stir. Season pot with chili powder, cumin and salt & pepper. Cover and simmer chili for 1 hour or as long as you desire.

Serve piping hot topped with any of the optional fixins’ above.

Enjoy!