This is a recipe I call Rebel Chili. When it comes to cooking, I think you need to have a rebellious attitude and not be afraid to break the rules. Usually when I make chili, I vary it up depending upon what ingredients I have. Chili is a great way to use up any and all veggies.
I find that if you have just a few key ingredients, you are on your way to making a killer chili. Tomatoes, onions, beans, chili powder and cumin are my staples. I also add in any veggies that I have and some extra lean ground beef.
This recipe consists of diced up fresh garden tomatoes, carrots, onions, celery, peppers, dark and light kidney beans, lean ground beef, minced garlic and several generous tablespoons of chili powder, cumin and a pinch of cinnamon.
- 1 lb lean ground beef
- 1 lg. whole chopped, onion
- 3 tbsp minced garlic
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tsp cinnamon
- 2 cans diced tomatoes or 6 whole tomatoes, diced
- 2 peppers diced
- 2 c. carrots diced
- 2 c. celery diced
- 2 c. whole corn
- 1 can dark kidney beans
- 1 can light kidney beans
- 1 tbsp olive oil
- Begin by dicing and sauteing all veggies and minced garlic in olive oil except corn and tomatoes, until soft.
- Add ground beef to the soft, cooked veggies, mixing until the beef is cooked through .
- Add in all dried spices.
- Finally add in beans, tomatoes, corn and more spice depending upon taste.
- Let it boil for at least ten minutes. Then simmer for thirty minutes or longer.
- Serve with corn bread, homemade croutons or artisan bread. I like any hearty whole grain bread, topped with black olives, green onions, shredded cheese, sour cream, or Greek yogurt; whatever you desire.