So glad to hear how many of ya’ll enjoy a delicious pierogi too!
How about a lil’ chili making tonight? Alrighttttt 😀
So while the pierogi making madness was going on yesterday, Fanatic Mom and I managed to get a great pot of chili going mid-afternoon just in time for it to have hours to cook & get all sorts of delicious for a family dinner.
This recipe definitely tops my list of ground beef chilis that I’ve made thus far… which I think I say every time, but that’s good, improvement makes me happy!
Starting with ground beef, onions and garlic.
Followed by kidney beans, tomatoes, tomato paste and a guallijo chile.
Spice selection included Mexican oregano (love! and yes, it’s different from “regular oregano” and I highly recommend trying it if you haven’t before 🙂 ), cumin, chile powder and black pepper.
There was also some beer in the mix, lager to be exact, which I think went perfectly!
The chili simmered for close to 4 hours while we finished up our pierogi making adventure, an occasional stir
and large spoonful “sample” was of course necessary throughout that time as well 😛
To go with our chili there was some necessary cornbread.
Bob’s Red Mill products never disappoint, at least in my experience.
This cornbread was a hit! Mini-fanatic takes all the credit for this one too, she did a great job 🙂
The dressing included a new favorite of mine.
You may remember the cherry swiss pizzettes from last Sunday’s family dinner? Well these cherry preserves were perfect in mixing up a sweet n’ tangy vinaigrette with some balsamic and olive oil 🙂
This dressing would also go perfectly with a salad topped with bleu cheese & dried cranberries me thinks.
We served the chili “buffet style” and everyone got to pick their fixin’s!
Diced onion, shredded cheddar, hot sauce (unpic) and Greek yogurt to top!
If you’ve never tried plain Chobani in place of sour cream then you’re definitely missing out… just sayin’ 😉
The flavors of this chili had so much time to really develop over the lengthy cooking period, and develop they did!
It was a hit, deliciously warm & comforting, everything a chili should be 😀
Cornbread on the side and now we’re talkin’!
Such a wonderful reward after a full day in the kitchen.
Plus I definitely find chili to be a great choice for entertaining on a laid-back Sunday!
What’s your favorite go-to dish for casual entertaining?
“The Latest” Chili
- about 1.5lbs ground beef (I used 85/15 from Whole Foods)
- 1 onion, chopped
- 4 small/medium cloves garlic, chopped
- 2 cans kidney beans, drained & rinsed
- 2 large cans (28oz. each) diced tomatoes
- 1 tblsp tomato paste
- 1-2 guallijo chiles, seeds removed
- 2 tsp. Mexican oregano
- 2 tsp. chile powder
- 2 tsp. cumin
- black pepper
- 1/3 can Lager (I used Trader Joe’s brand)
- 1 tblsp olive oil
Cook the onion in olive oil for about 5 minutes, add ground beef and continue cooking until almost browned. Add garlic. Using a spoon, remove any extra grease that has cooked off during the browning process.
Using a blender, combine 1 can of the tomatoes with the guallijo chile and blend until smooth. Add this to a large pot along with the other can of tomatoes, drained beans, tomato paste and ground beef mixture.
Add in seasonings according to your taste. Always best to start with less and then add more later if you want. I started with 1 tsp. of each and then adjusted a couple hours into cooking. The flavor will change as it sits & cooks, Mini-fanatic couldn’t believe how much the flavor changed from hour 1 to hour 3 of cooking – but it happens!
Bring to a boil then turn down to medium-low and cover. Let the chili simmer for as long as you have, more time = more flavor.
Serve with toppings of your choice 🙂