Hearty, stick-to-your-ribs chili that is a delicious way to ward off those cold Winter temperatures.
Last winter was worse in terms of snowstorms and snow accumulation. This winter is worse in terms of brutal cold.
This is not a scientific fact, just my own opinion.
And either way, I’m still ready for the longer sunshine-filled days of spring, but in the meantime, I am resolved to enjoy every moment of winter that I can.
Because.
#commitment
And this chili recipe is exactly what you need to get through the winter.
Trust me.
Outside of the two hours of stove top simmering, it is a very quick and easy recipe to make.
Which is my favorite kind of recipe.
I’ve made three batches of the chili in the last few weeks, and it has been the perfect way to set up my lunches for the week, or a quick dinner (when it has made ahead on the weekend, of course).
And honestly, don’t let that two hour simmer time scare you. It’s a great recipe to have simmering on the stove during a lazy Sunday. Or while you’re eating something else you made for dinner (then you have chili for the next night). Or, truth be told, it was just fine at the one hour mark (though much more “married flavor” after two).
In subsequent versions, I have added diced carrots into it as well.
Because those ginormous five pound bags from Costco aren’t going to eat themselves.
If you happen to be following Whole30, you obviously can’t have sour cream or cheese toppings, but raw chopped onion, salsa, sliced avocado, or guacamole are all wonderful additions.
And I’m a total toppings girl, and make zero apologies for it.
Whole30 or not, it’s a recipe worth making.
PS This was the chili I mentioned in my recent 4 of the Best Things I’ve Eaten post.
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