simple fall chili

Fall has officially arrived here in Wisconsin. The temps are hovering in the 40s and the hazy gray skies that usually accompany winter make their debut each day. Chris mentioned the other day how gray it has been and I had to remind him that we aren't in North Carolina anymore - the land of blue sunny skies and mild 50 degree weather that we call "winter". This is the real deal folks. Fall brings 40s and winter, well winter is going to bring arctic weather that I am not quite sure I'm prepared for...

Anyway, back to this chili. Fall makes me crave chili! I absolutely love it. I prefer it to soups even. They are heartier, meatier and just down right satisfying. In the past, I typically made chili with a tomato base, but then I came across an old recipe I had cut out from a magazine years ago and saw chicken broth as an ingredient. Ah ha!

If you like a soupier chili, as I do, this one is for you. If not, you can absolutely reduce the amount of broth to make it a thicker. Either way, I think the broth does some magic to the land of chili. It brings a certain "je ne sais quoi", and I don't think I'll ever go back to using tomato sauce.

Just a warning though, this recipe has a kick! We like things hot and spicy around here ;) The only way I can make the man eat vegetables is to add some spice. So, if spicy isn't your thing feel free to cut back on the red pepper flakes and cayenne. But, for all intent and purposes, I say go for it!

Simple Fall Chili

Ingredients:
1 lb grass-fed beef
2 cans rinsed and drained kidney beans (15oz cans)
1 can fire roasted diced tomatoes (14oz can)
olive oil for sautéing
1/2 onion, diced
3 cloves garlic, minced
3-4 stalks celery, diced
1/2 red pepper, diced
1/2 green pepper, diced
1 1/2 tsp red pepper flakes
2 3/4 cups chicken broth

spices:
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp cumin
2 tsp chili powder
1/4 tsp ground nutmeg
1 tsp cayenne
salt and pepper

Directions:
In a large pot or dutch oven, heat the olive oil on medium-low. Add the onion and saute until soft (3-5 minutes). Add the beef and brown (5-7 minutes). Add the garlic, red pepper flakes and peppers, sauté for a minute or two, then add the celery. Saute the mixture for about 5 more minutes. (Fun fact: by sautéing the red pepper flakes, you release the oils of the red pepper which brings out its spiciness!) 

Next add the tomatoes and kidney beans. Stir and let mixture continue to sauté for a minute or so. Add in the spices, stir, and season with salt and pepper to your liking. Add in chicken broth. Stir and bring to a boil, then reduce heat and simmer without the lid (20-30 minutes). Don't worry if your chili seems too soupy - by simmering without the lid, the chili will reduce and become thicker.

Enjoy with sharp cheddar cheese and sliced green onions! Make sure to save the leftovers, they are even better the next day! Leftovers can be kept in the fridge for up to 3-4 days in an air-tight container.