After a few beautiful 70 degree days, I was just beginning to think that summer was right around the corner. But then the inevitable happened last week… snowflakes. It was with much resistance that I broke out my winter jacket and mittens for one final hurrah. All grumbling and complaints aside, the unseasonably cold weather did give me the perfect excuse to cook one of my favorite winter meals—homemade chili. So before the Sweet Precision kitchen plunges into refreshing summer recipes, I’ll pass along one final dish that is perfect for dinner on a chilly evening.
I love this chili recipe because it comes together so quickly. Any professional chef will tell you that true flavor complexity is achieved by simmering your chili for many hours. However, the reality is that we don’t always have that much time to spare on a weeknight! This recipe includes enough spices to leave you with a complex flavor without hours of simmering. I like to make this recipe on a Sunday and then use the leftovers for lunch during the week.
One quick note about the chicken stock in this recipe. You’re free to use whatever version of stock you prefer. Whether it be bouillon cubes, canned stock, or even homemade stock. For years my dad used to tease me about using store-bought chicken stock. He would shake his head as I would explain that I simply didn’t have enough time make homemade stock for all my recipes. Well let me say that after using homemade stock in several recipes, I can say that you definitely can tell the difference. AND… it’s 100% worth it to take the time to make a big batch and store some in your freezer for future use. I’ll be posting about making homemade stock in the future, but for now feel free to check out this great recipe at All Recipes.
Easy Weeknight Chili Recipe
Servings: 6 • Size: 1.5 cups • Calories: 260 • Fat: 4.0 g • Carbs: 34.0 g • Fiber: 9.0 g • Protein: 25.0 g • Sugar: 11.0 g • Sodium: 367.0 g
16 ounces lean ground beef (96% lean)
1 bell pepper chopped
1/2 cup onion chopped
2 garlic cloves
14.5 ounce can diced tomatoes (no salt added)
6 ounce can tomato paste
16 ounce can dark red kidney beans (reduced sodium)
4 cups chicken broth
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon cayenne pepper
In a large pot, brown beef on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add pepper, onion, and garlic and cook 2-3 minutes. Add diced tomatoes, tomato paste, beans, chicken broth, corn, and spices. Bring to a boil and simmer about 10-15 minutes.
Heather’s Helpful Hints
A killer bowl of chili is not complete without toppings! Don’t forget to finish off your chili with some of your favorite toppings. I love Greek yogurt, sliced scallions, and of course plenty of grated cheddar cheese.