Homemade Chili

Well, it has been mighty cold out here in Austin over the past week or so.

Homemade Chili recipe and images by Lacey Baier, a sweet pea chef

Luckily, I have been able to stay inside for most of the day recently. You know…cooking and taking photos.

Have I mentioned I love my life?

Homemade Chili recipe and images by Lacey Baier, a sweet pea chef

Here’s a recipe for homemade chili that warmed our kitchen and bellies during a recent cold, rainy winter week here in Austin, Texas.   I hope it can do the same for you.

I don’t know about you, but I love me a good bowl of some hearty chili.  With chunks of veggies and meat.  And maybe even with some tasty cornbread.  Okay…always with some tasty cornbread…who am I kidding?

Homemade Chili

Especially when it’s cold outside, chili is such a delicious meal to fill you up while it warms you up.  Sadly, I tend to forget just how good homemade chili can be.  Sometimes, I even go for months without incorporating it into my dinner plans (though, admittedly, this does make it even better — like an old friend — when the time comes around and my chili fugue has ended).

Homemade Chili recipe and images by Lacey Baier, a sweet pea chef

This chili recipe is full of hearty goodness, like diced red and green bell peppers, lean ground beef, sliced black olives, pinto beans and juicy diced tomatoes.  I add a bit of heat with some cayenne powder, but it’s tame enough for anyone. Oh — and did I mention how easy this chili is to make? Don’t let the ingredient list fool you…this is one simple meal.

In case you suffer from a similar chili fugue like me, let this be your reminder to have a good bowl of chili today.  You won’t be sorry.

Check out my post on Sweet Cornbread. Talk about a match made in heaven!

Homemade Chili

yields 4 hearty servings

1 tbsp. olive oil
1 lb. ground beef, 90/10
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 tbsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 (14.5 oz each) cans diced tomatoes
1 can (8 oz) tomato sauce
3/4 can (4 oz) whole black olives, sliced in half lengthwise
1 can (15 oz) pinto beans
1 bay leaf
optional: grated cheddar cheese, for garnish
optional: sliced green onions, for garnish
optional: sour cream, for garnish

Directions

In a large, deep skillet, heat olive oil over medium-high heat. When oil is hot, add ground beef and cook until brown.

Add onion, bell peppers, garlic, Worcestershire sauce and all the spices, except for the bay leaf, and stir to incorporate. Cover and cook for 10 minutes, or until onions and bell peppers are tender.

Add diced tomatoes, tomato sauce, olives, pinto beans and bay leaf and bring to a simmer. Cover for an additional 10 minutes, stirring occasionally.

Remove and discard bay leaf. Serve with a sprinkling of grated cheddar cheese, sliced green onions and a dollop of sour cream, if desired. Best when accompanied with some cornbread.

Comments

  1. Jules says

    Another HUGE success! I have tried so many of your recipes with such amazing results that I don’t hesitate to try a new recipe on guests (we had two couples over for this particular dinner). Oh the chili was SO good and it was my first time making it myself. As I always say, thank you for giving me the confidence to keep on cooking!

  2. Zoe says

    Man, this looks incredible – so much better than the other stuff i googled which called for a ‘gallon of chilli sauce’!! It’s winter in south africa, and this would be PERFECT! I lived in the South for nearly 4 years, so I love your ‘accent’ online…Thanks! Zoe

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