Chilly is one of those magical foods alongside with stews and soups that no matter what type of cold day it is, it will warm you straight to the bone Yet is hearty enough to provide you with the energy for any type of adventure.
It is perfect on those crisp cool September days; dreary soak-you-to-the-bone November ones; and is equally warming on those days in January when the cold can suck the breath right out of you.
Yesterday was the perfect day for chili: not only was it freezing cold, but what should have been a short errand run became almost a two hour long ordeal when I locked us out of the house!
So the chili was the perfect ending to our adventure, and was very easy to make!
1 medium package of lean ground beef
1 clove of garlic, crushed or finely chopped
1 medium onion, diced
1-2 small green peppers, diced
4-6 medium white mushrooms, diced
2 cans red kidney beans (or one white, one red) drained and rinsed
1 large can diced tomatoes, drained
1 large can crushed tomatoes
1 tsp salt
3 heaping tbsp chili powder (or to taste)
1/2 tsp chili flakes (optional)
In a large pot, saute the garlic and onions with a bit of water until the onions are translucent (I have been using water to saute my meat/vegetables for a while now, and only add a little olive/sesame oil for taste if a recipe calls for it). Add the salt, chili, and ground beef, and saute until the meat is fully cooked, then add the mushrooms and green peppers and continue to cook until they just turn soft.
Pour in the beans and tomatoes and while stirring, turn down the heat so that the chili stays at a nice low simmer. Simmer with the lid on for half an hour to 40 minutes, stirring occasionally.
Serve on top of steamed rice or with garlic bread, and enjoy!