Cold Weather Chili

I've been doing the "almost vegan" thing for a couple of months now, so the chances aren't good that this is going to get made in my kitchen any time soon, but that doesn't change the fact that it's still an incredible chili recipe!  In this season of doing lots of yardwork (for myself and others), this is a great item to have on hand in the freezer.  It's great on its own, with a corn muffin, over a baked potato, and in lots of other forms.

Cold Weather Chili

3 T. vegetable oil, divided

3 c. chopped onions

2 t. cayenne pepper

2 T. chili powder

1 T. ground cumin

2 t. crushed red pepper

1 T. oregano

1 t. salt

2 lb. beef for stew

1 lb. ground chuck

2 T. chopped garlic

2 large cans crushed tomatoes

1 (6 oz.) can tomato paste

2 c. beef broth

2 can dark red kidney beans, rinsed and drained

Combine all of the dry spices in a small bowl and set aside.

In a large heavy pot, heat 1 T. of the oil, add in the onions, and sauté until translucent.  Add about half of the dry spice mixture,  and stir to combine thoroughly. 

In a separate skillet, heat the remaining oil, and begin browning the stewing beef in batches.  As it browns, add it to the large pot with the onions.  Once the beef chunks are browned, add the ground chuck to the same skillet, and brown it, adding in the balance of the dry spices and the chopped garlic.  Add this to the large pot with the onions and beef chunks.

Add the remaining ingredients, except the kidney beans, bring to a boil, reduce to a simmer, cover, and cook one hour, stirring occasionally.  If it gets too dry, add more beef broth (1 cup at a time).

Add in the kidney beans, cook for an additional half hour, and you’re done!  Add whatever other things you’d like for serving (sour cream, cheese, etc., etc).  We usually serve it with cornbread, as well.

I'm off to spend the day working in the Stepchild Garden.....it might require a flamethrower.....