Game Day: Simple Stove-Top Beef & Two-Bean Chili
Can we talk sprots for a second? Yes, that is my word for sports. So I may not pay much attention to sports, know how the games are played or even when a season runs, but I do have a fair amount of Badger-Packer pride that runs deep within my Sconnie roots. Now that we live in Minnesota, the stubborn side of me fervently clings to my Wisconsin sports affiliations. Needless to say, today's Packer-Viking game and next week's Badger-Gopher game, are high stakes for a subborn sprots buff like me.
My husband, who grew up in Minnesota, was an avid athlete in high school (which he would never tell you himself), but did not have strong ties to any particular teams. Marrying into a family of cheeseheads would quickly change that. We're now the couple that may not be watching the game, but you better believe we're wearing our green and gold or red and white on Wisconsin football game days. It reminds me of my grandparents, who every single Badger gameday wore red from head to toe, even if they were just sitting at home watching the game from the comfort of their respective chairs. Totes adorbs.
It's always good to have a solid chili recipe on hand, but especially during football season. You can start this before the game and keep it covered on low heat until ready to eat, or even just throw it in the slow cooker and set to warm. I got most of the ingredients at the new Seward Co-op on 38th in South Minneapolis, which you should also check out. All of these ingredients are available at any grocery store, but one thing that's nice about Whole Foods or local co-ops is you can get fresh spices in bulk for super cheap and only as much as you need. I don't think you can really mess this up, but it IS all about the spices. No body likes a bland chili. My secret is to always include cinnamon, a trick I learned from my dad. Anyway, Go Pack Go and On Wisconsin!
Simple Stove-Top Beef & Two-Bean Chili
Serves: 4
Prepration TIme: ~45 minutes
Ingredients:
3/4 lb. ground beef (or any ground meat of your choosing)
3 tbsp. chili powder, divided
2 tsp. garlic powder
salt/pepper
1 small to medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled & chopped
1 32-oz. can of diced tomatoes
3 tbsp. double-concentrated tomato paste
2 c. water
2 tsp. cinnamon
1 tbsp. cumin
1 tbsp. smoked paprika
1 tbsp. maple syrup
2 tbsp. your favorite hot sauce (I used Valentina)
1 15-oz. can kidney beans, rinsed & drained
1 15-oz. can black beans, rinsed & drained
shredded cheese, sliced green onions & sour cream or Greek yogurt, to top if desired
corn bread, to serve
Method:
1. Flatten out ground beef to a nice disc. Sprinkle with chili powder, garlic powder and a pinch of salt and pepper. This doesn't need to be measured out exactly, just enough to cover one side of the beef. Heat a large dutch oven that will fit all of the ingredients above to medium-high heat. Once hot, add seasoned side of beef to pot and start to brown. Meanwhile, sprinkle the other side with the same seasonings and then flip to brown, breaking it up a bit as you go. Once browned on both sides (doesn't need to be fully cooked), remove from Dutch oven, place in a bowl and keep warm.
2. In the same Dutch oven with the beef grease, add the onion, celery and carrots. Saute until the onion becomes translucent and maybe starts to become golden. Then add in tomatoes and tomato paste; stir well so the tomato paste is combined. Add water, followed by the rest of the chili and garlic powders, cinnamon, cumin, smoked paprika, maple syrup and hot sauce. Stir and then let simmer over medium-low heat for about 20 minutes, uncovered.
3. Add in rinsed & drained beans towards the end and let simmer again, this time covered, for about 10 minutes. Taste test and add any more spices you feel necessary, along with more hot sauce as desired. Serve topped with shredded cheese and sour cream/Greek yogurt, and a side of freshly baked corn bread for dipping.
