Sunday, October 19, 2014

Hannah's Chili

It's Fall!!!! Fall is definitely my favorite season. Growing up in St. Louis, we got nice chilly weather, rain, and lot's of gorgeous trees changing color! Unfortunately in Southern California, it's still feels like summer and nothing has changed. Regardless, I still break out my boots, scarves, and flannel shirts and sweat through it! Fall also mean soup season! Yum. So this year I made chili!

This chili will definitely make enough to feed 4-6 people. I make a giant batch because the leftovers are great, and it freezes really well if you want to save it for later!

1lb Ground Beef
1 medium Yellow Onion (Diced)
3 Cloves of Garlic (Minced)
1 Serrano Pepper (ribbed, deseeded, and minced)
Salt and Pepper
1/2 tsp Chili Powder
1/2 tsp Cayenne
1 tsp Cumin
2 cans of Diced Tomatoes (I like the petite diced)
1 can of Diced Tomatoes with Chilies
1 can of Tomato Sauce
1 can of Kidney Beans (drained)
1 can of Pinto Beans (drained)
1 can of Black Beans (drained)
1/4 cup Corn Flour (Masa Harina)

In a large pot brown the ground beef. Once done drain all the grease out. If you used a lean beef then you probably won't have much grease. Add in the onion, garlic, and serrano pepper and cook for about 3 minutes, just until the onion gets soft. Sprinkle in the chili powder, cayenne, cumin, and season with salt and pepper. Stir until the seasonings coat all the meat.

Now add in all the tomatoes and beans. Bring to a simmer. In a small bowl mix water with the corn flour to make a paste and then mix that into the chili. Let the chili cook for a few more minutes and then you are done!

Hope everyone's fall is off to a good start and you have some wonderful chilly weather to enjoy some chili!!