Around the Way Chili

It is FREEZING outside and you need Around the Way Chili. That comforting, warm-your-soul-but-still-make-you-wanna-slap-the-person-next-to-you-if-it’s-spicy-enough chili. When I tell you that I make this once a month, I’m not playin! I make this on Sunday afternoons and split it up for lunches throughout the week. Yum.

Whatchu need (Ingredients):

  • 1 1/2 lbs ground beef
  • 4-5 cloves garlic, chopped
  • 2-4 T oil (avocado, olive, whatever you like)
  • 1 large onion, diced
  • 1-2 stalks celery, diced
  • 4 medium carrots, sliced
  • 2 T chili powder (I use Mexican hot & do 3T)
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp oregano
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne pepper (optional, use 1 tsp if mama said to knock you out, huuuh)
  • 2 large zucchinis, diced
  • 1 15-ounce can tomato puree or tomato sauce
  • 1 28-ounce can diced tomatoes

HINT: Look at labels! Many people don’t realize that there is sugar in almost every can of tomatoes! Check out the ingredients.

Doin it & doin it & doin it well (Instructions):
1. Sautee your garlic in a little oil until it gets lightly golden. Then add in your beef and cook until browned. Drain fat & set aside in a bowl.
2. Place your pot back on the burner  & add oil, onions, celery, carrots, and seasonings, cooking over medium heat until the onions are translucent (like 5-7 min). When onions are golden & veggies are almost cooked, add zucchini & cook for about 2 min. Stir like crazy! This is a stickyish, seasoned pot of veggies. (If you want to season mildly for the whole crew, but want to have spice, just add hot sauce to the finished product!)
3. Add beef & tomato ingredients & stir well. Bring it all to a boil, stirring frequently. Then simmer for about 20 min or so.
This chili will have you licking your lips lik…well if you haven’t caught on to the lyrical references yet then you must be headsprung.

One thought on “Around the Way Chili

  1. Pingback: Shrimp Marinara over Spaghetti Squash | Fit Mitt Chicks

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