RECIPE FOR 2 – AUTUMN CHILI

There isn’t an October that goes by without the smell of chili in our home. Though the weather has been fickle as ever, if it is October you can bet I will be making a warm bowl of chili even if it is still 80 degrees outside (which happens to be as I type this up). I like my chili pretty simple and quick, I don’t even add beans I am that much of a chili purest. That’s not to say there are many amazing chili recipes that simmer for hours and include a long list of ingredients; I just prefer a quick meal and find it just as delicious.

Chili is also the perfect meal to cook on Halloween. It is easy/fast so you can get out the door if you are participating in the trick-or-treating, and bonus, it leaves your home smelling/feeling so good and warm when trick-or-treaters stop by. This is my go to recipe for chili and is a great base for any more complicated chili (try adding some beans or veggies).

 

– Ingredients –

– ½ lb. ground meat

– 4 ounces can tomato paste

– 2 servings white or brown rice

– ½ cup shredded sharp cheddar cheese

 

Chili Spices

– 1 tbsp chili powder

– 1 tsp cayenne chili powder

– ½ tsp garlic powder

– ½ tsp onion powder

– ½ tsp cumin

– ½ tsp oregano

 

– While rice is cooking lightly brown meat in sauté pan over medium heat, 5-7 minutes

– Mix together chili spices in small bowl until combined and set aside

– Once meat is lightly browned drain fat and adding can of tomato paste and chili seasoning over low heat mixing occasionally until meat is fully cooked, 10-12 minutes

– Once rice is done fluff with fork and divide up into two bowls, top the rice with half the chili and half ¼ cup each shredded cheddar cheese. Pro tip, get the cheese on while everything is hot and it will be gooey goodness



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