It has been somewhere between 13 and 25 degrees for the past couple days, so I got a taste for chili. I had to sing this morning at church and then we had our last class for our India students, so I wasn't able to make it until after I got done with all of that. On the way home from school, I stopped at Jack's and picked up a sweet onion and 2 lbs of ground round. From that, I used what I had in my pantry and put together a 2-bean chili. Since I roasted a spaghetti squash last night, I decided to serve it Cincinnati-style in the only way that I can eat it these days (pasta and I are not friends anymore).
2-Bean "Cincinnati" Chili
- 2 lbs ground round
- 1/2 large onion, diced
- 2 Tbsp extra virgin olive oil
- 2 cans Rotel tomatoes with chiles
- 1 (28-oz) can crushed tomatoes
- 1 can black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 2 cups fresh sweet corn
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne powder
- Roasted spaghetti squash
- cheddar cheese
Heat EVOO in a heavy Dutch oven. Add onions and saute until they start turning translucent; add ground round and cook until meat is no longer pink. Add next 9 ingredients, bring to a boil. cover and lower heat until simmering. Simmer 15 minutes, stirring occasionally. Heat squash, spoon chili over squash and sprinkle with cheese.
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