Well hey there, your favorite inconsistent blogger is here. Hahaha. I always say that the reason I love blogging and writing for you is the fact that I write when it feels right. And sometimes it drops to the bottom of the list. Especially during this balancing act of motherhood during Covid-19.
Now onto this recipe, one I have been making for like 10 years and have never shared! I have shared this Mexican black bean soup, these enchilada bowls (from wayyyy back), and this Mexican Quinoa dish that I have not made in forever. But never my chili. It's one of the meals that I can make that everyone loves and tastes even better as leftovers, so in my book that is a win. I think this may have been the first meal I made for O ages ago in my tiny NYC apartment with my tiny ass stove!
Ingredients
Red Onion
6 Garlic Cloves
2 tbsp tomato paste
3 Cans of Beans ( I used a mixed of pinto, black and kidney beans, rinse beans!
1 Can of crushed tomatoes
2tbsp dried oregano
2 tbsp cumin powder
1 tbsp white pepper
2 tbsp chili powder
2tsp garlic powder
3 tsp onion powder
2 tsp black pepper
2 tsp all spice
1/2 tbsp dried cilantro
1 tbsp adobo (love Louisa's or Badia)
1 tbsp of salt
2 cups of chicken stock
2 - 3 tbsp maple syrup or honey
juice of 1 lime
1 chopped red pepper
1 chopped orange pepper
1 bag of spinach or greens of your choice
1 bag of frozen corn, roasted corn from Whole Foods is favorite
(we top with shredded cheese, jalapeńos, cilantro, arugula for mine and eat with tortilla chips or white rice on the side!)
Recipe
Sauté the onion and garlic in a heavy pot
Add tomato paste
Add beef, until completely browned.
Drain fat (not necessary if you use turkey)
Add beans and stir.
Bring to a simmer.
Add all seasonings + maple syrup and let simmer for 5 minutes.
Add chicken stock or bone broth.
Bring to a simmer for 4-6 minutes
Add frozen corn, chopped peppers, handful of finely chopped cilantro & spinach and let it simmer uncovered.
And add lime juice and leave gently simmering uncovered for 75-90 minutes (or even more) I find that the longer it simmers the better it tastes.
When making chili on the stove, I simmer it uncovered which allows the chili to naturally thicken without having to add anything. While thickening chili by simmering is the best option (in my opinion), you may not always have time to let it reduce. If you don’t have time to simmer it to thicken you can sprinkle in a little bit of cornmeal or make a cornstarch.
Serve topped with avocado, cilantro, shredded cheese and jalapeños and even a big handful of greens like I do. I'll share our favorite very easy cornbread recipe in the next weeks because it's awesome as bread or muffins. The girls love to have it with tortilla chips too!
We often make this vegetarian but skipping the beef and adding in sweet potatoes or butternut squash! Just all around the perfect Fall recipe!
xoxo
Natalie
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