It is a cold and rainy day here in Georgia and all I can think about is a comforting meal. I don’t know about you but my go to feel good meal is Chili. The key to really good chili is to stay away from can beans. Just give yourself 5 extra minutes to bring water beans to a boil for 5-10 minutes and then let them soak for 1-2 hours.
I have a large family and we are all athletic and therefore have a healthy appetite. Which means I spend a lot of time in the kitchen. So I like to think of meals that we can repeat at least once in the week.
Enough chit chat…Let’s start cooking!
- olive oil
- 3-5 Pound Roast
- 1 bag of kidney beans
- 1/2 bag of black beans
- 1 Large Onion
- 2 Red Peppers
- 2 Green Peppers
- 3 Garlic Cloves
- Black Pepper
- Season Salt
- 2 (8-ounce cans of Beef Broth)
- Chili powder
I always switch up my ingredients, not by much but small details. Such as adding beer or wine to make my sauce. I will add that particular recipe to my blog at a later date.
The first thing you want to do is cook your roast. I put my roast in the crockpot and season it with olive oil, lawrys, black pepper, oregano, cumin, chili powder and let cook for three hours.
While that’s going bring your beans to a boil and then let it sit for two hours then rinse and drain. Sauté your vegetables with olive oil and then add fresh tomatoes.
Place your heat on low and cover until all vegetables are tender. Then add beef broth to your vegetables, add your beans and your roast. Slice your roast into small chunks so it’s easy to pick up with your spoon.
There are several options that you can eat along with your chili such as corn bread, rice, or nothing at all just eat your chili.
Please watch the video below for full details on cooking this delicious chili.
You could have chosen any blog to read but you chose mine and I’m honored!