Well, it isn’t winter yet, and heck, it doesn’t even feel like winter in my part of the country. Yesterday it got to 80 degrees Fahrenheit, in the beginning of December! Craziness. But despite that (and in my rebellious spirit), I’ve wanted to share with you this winter chili for the longest time.
If it is cool in your part of the country or world, then this winter chili is for you. It’s warming, tasty, and filling. Did I also mention that this dish is also (healthy)? Don’t tell anyone. That word seems to prevent people from experiencing the awesome power of this delicious dish. Garnish this dish with fresh cilantro and avocado to bring out taste and increase nutrition.
- 2 cups chopped onion
- 4 cloves minced garlic
- 1 bell pepper, chopped
- 1 lb grass-fed beef
- 3 cups cooked beans, any variety
- 3 cups chopped tomato with juices (or two 14.5 oz cans)
- 1 - 15oz can tomato sauce
- 3 tbsp. chili powder
- 2 tsp. cumin
- ½ tsp. Himalayan salt
- 1 tbsp. cocoa powder (optional)
- In a large cooking pot, cook onion, garlic, bell pepper, and beef until cooked thoroughly.
- Drain excess fat from meat mixture and place back into the pot.
- Add all ingredients and mix well.
- Adjust spices to taste.
- Simmer for 30 minutes or more.
It’s still not suitable weather here for winter chili, but I’m making it at least once a week anyway. The cocoa powder is an interesting, “secret” ingredient that you can experiment with. It gives the chili a richer color and deeper flavor.
What are your favorite winter recipes? Is it cold in your part of the world? Share it with me!
-The Healthy Advocate