During the winter, we have a tradition of making a chili on Sundays. There’s two reasons why. One, we can start it early and let it simmer longer than on weeknights. Two, makes a great topping for baked potatoes later in the week.
This week’s chili was from one of those “recipe a day” calendars we got a few years ago and haven’t gotten around to making yet. It’s titled “Weeknight Chili” but we chose to throw caution to the wind and make on the weekend. Food police, be damned.
WEEKNIGHT (OR END) CHILI
3 tbsp olive oil
1 large yellow onion, chopped
6 cloves garlic, minced
2 tbsp chili powder
4 tsp hot paprika (optional)
2 cans crushed or stewed tomatoes
2 cans kidney beans, drained (but not rinsed)
2 tbsp tomato puree
3 tbsp tomato paste
Juice of a half a lemon
Shredded cheddar and sour cream for topping
Heat olive oil in a large pot over medium heat. Add onion and saute for 5 minutes, stirring occasionally. Add garlic and cook for 5 minutes, until onions are translucent. Add beef. Cook beef until completely browned. Add chili powder and stir for one minute. Add both cans of tomatoes, but drain one of them first. Drain the beans and add them. Add the tomato puree and paste. Stir thoroughly. Lower to a light simmer, cover, and cook for 30 minutes. When done, remove from heat and stir in lemon juice. Serve in bowls topped with cheddar and sour cream.
Makes 4-6 servings. Enjoy.