The weather has definitely dropped to COLD. It was in the 20s last night for us here in Florida, which is just ridiculous. Every time it gets this cold, I really only want one thing to eat…warm stuff. I don’t care what it is, but the warmer, the better. A friend of mine was making chili over the weekend, which inspired me to make a meatier, heartier, warmer chili than our last chili recipe, which is full of veggies.
This chili is great because its so thick, you can put it on top of hotdogs or hamburgers if you want. It serves 2 really big portions, or 4 smaller bowls and has a little kick to it. If you don’t like the kick, just leave out the red pepper flakes and you’ll be good to go!
Thick Meaty Chili
1 ½ lb Ground Chuck (or Bison, yum!)
1 (6oz) can Tomato Paste
1 (26oz) can Chopped Tomatoes (we like Pomi)
2 Tbsp Olive Oil
1 cup Sweet Onion
1 ½ – 2 cups Beef Stock (or water if you don’t have stock)
2 Garlic cloves
1 Tbsp Arrowroot Powder
1 Bay Leaf
1 ½ tsp Oregano
3 Tbsp Chili Powder
1 tsp Basil
½ tsp Cumin
½ tsp Cayenne Powder
1 tsp Red Pepper Flakes
2 tsp Onion Powder
¼ cup Red Wine (optional if you don’t do wine)
Sea Salt and Pepper (to taste)
Dice the onions, mushrooms and mince the garlic. Set aside for later.
Heat 1 Tbsp oil in a pot over medium-high heat and add the ground beef. Cook until the meat is no longer pink and then drain and set aside for later.
In the same pot, add the remaining 1 Tbsp oil and heat over medium-high heat. Add the onion, garlic and mushrooms and cook for 3-4 minutes (or until the onions start to turn translucent). Then stir in the arrowroot powder.
Add the meat back into the pot and all remaining ingredients. Bring to a boil, then turn the heat down.
Slow Cooking: If you are going to slow cook it, then turn the heat to low for 2-3 hours, stirring occasionally.
Fast Cooking: If you want it done quickly, then turn the heat down to medium-low (about a 4 on my stove) until all of the ingredients are incorporated.