Chili Recipe

Brandon and I both really enjoy having a bowl of chili for dinner. It's kind of ironic because I'm definitely not the biggest meat person. I was even a vegetarian for about a year in college (until mom's stressing that I wasn't getting enough protein finally wore me down).

We've had chili quite a few times this winter and I've made a different recipe every time. I'm ashamed to say that my chili making used to consist of using the McCormick chili packet. So embarrassing. Last night I kind of winged it based on some of the recipes I've tried and I'm thrilled with how it turned out.

Brandon even deemed it the best chili he's ever had. I definitely patted myself on the back after that and figured it was worth sharing with y'all.

Serves 4 (or 3 if you have a very hungry husband)
1 lb. of ground beef or turkey (I get the 90% lean from the meat counter at Harris Teeter)
1 green pepper, chopped
1 white onion, chopped
Several cloves of garlic, chopped
1 T olive oil
2 1/2 T white wine vinegar
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp ground oregano
1/4 tsp ground basil
1 1/2 T fajita seasoning (ours is from Penzey's)
2 8 oz cans tomato sauce
1 15 oz can kidney beans

Cheddar cheese and sour cream for topping

-Saute the chopped green pepper, onion, and garlic in olive oil.
-Once soft, add ground beef and brown.
-Combine spices in a separate bowl and add to the ground beef before it's completely browned.
-Add white wine vinegar.
-Add tomato sauce and let cook down for 6 minutes.
-Add kidney beans.
-Cover and simmer for 8-10 minutes.
-Serve immediately.


Our new pillows should be here today, so I'll post a review after we've slept on them for a few nights!