I can’t believe we’re already at week 4 of my Foodie Friend Friday experiment… March has seriously flown by! Today, my friend Annemarie is sharing her recipe for stove-top beef chili, which sounds and looks absolutely deeeelicious!
Annemarie and I met in our first year of undergrad and have remained friends ever since. She and I share a love for knitting, tea, and good food (she’s actually been on my blog before!), as well as the occasional bout of shopping, glass of wine, and chick flick. We used to take turns making one another lunch back in the day, and I still dream about this spicy black bean and corn soup she made for me once — it was to die for. Her family has also been wonderful during my time at school, welcoming me into their home for Easter and Thanksgiving celebrations when I couldn’t fly all the way home to BC. We have had a really great 5 years together so far!
Annemarie’s cooking style reminds me a bit of mine: she naturally gravitates towards fresh ingredients and simplicity, so you spend little time in the kitchen and get amazing results. This recipe is no exception and I’m so happy she’s taken the time to share it with us.
Happy weekending, everyone!
Annemarie’s One-Pot Chunky Chili
Hello, fellow lovers of dontforgettheoliveoil! I’m Annemarie, a long time foodie, constantly on the hunt for new recipes and food experiences. Along with this, I’m a huge advocate of living a healthy lifestyle. Everything I make has a good-for-you spin, full of nutrients while still packing all the flavour a regular dish might hold.
Now even though I love me some healthy food — salads, veggies, etc. — every once in a while I crave a ‘down home filling food’ meal. I’m always looking for the perfect meal to fill me up and leave me satisfied, not wishing I could go and down another serving… or two, or three.
That’s the reason that this week, I was determined to make me some good old chili. Chili, as I’m sure you all know, is easily acquired from a store, but those versions are packed full of salt, fat, and preservatives that I’m just not really down for. Instead of picking up a can of the stuff, I took a trek to the grocery store and bought everything I needed to make my own hearty home-cooked meal, certain to please. The best part is that you can do it too!
Without further ado, here’s everything you’ll need to know to make yourself the best meaty chili you’ve had in a long time!
1 pound extra lean ground beef
1 large spanish onion
4 cloves garlic
2 tbsp olive oil
2 tbsp flour
1 cup red kidney beans, drained and rinsed
1 cup black beans, drained and rinsed
1 can tomato sauce
1/2 can crushed tomatoes (not drained)
1/2 cup water
chili powder, cumin, tabasco sauce, and oregano to taste
1. Peel and chop your garlic and onion.
2. In a large saucepan, on medium heat, cook the beef, onion, and garlic in the olive oil until the beef is browned and the onion tender.
3. Add the flour and cook to thicken another 2 or 3 minutes.
4. Add all of your remaining ingredients, except the spices, and cook on medium-low heat for 15 to 25 minutes, stirring lightly, until most of the liquid has boiled off and thickened. Season to taste as desired with your spices.
Note: If you want to, you can totally throw any vegetables into this chili that you have around the house as well. Next time I’m thinking of adding celery and mushrooms!