This recipe seems very fall and very autumnal to me, but my family and I enjoy it all year. The great part is: It’s super easy and everybody loves it, especially on cold winter nights. My mom says you can smell the chili from the hallway outside our apartment!
Everybody enjoys this dish differently. I like it plain with shredded cheddar and sour cream (Greek yogurt is yummy too–and healthier!). My dad likes it with a baked potato, my mom with rice, and my little brother with tortilla chips.
Another reason I chose this recipe to share is because it was the first recipe I ever wrote on my own. It’s number one in my recipe book, and hopefully it will be in yours too!
INGREDIENTS
- 1 red onion, chopped
- 1 or 2 cloves garlic, ground
- 1 lb ground beef, preferably chuck (sirloin works as well)
- 2 cans chopped tomatoes in water
- 2 cans kidney beans
- 1/3 cup chopped parsley, plus additional for garnish
- 1 ½ Tbsp turmeric
- 1 ½ Tbsp whole cumin seeds
- 1 Tbsp of chili powder (chili seasoning works as well)
- Pinch of garlic salt
- Pinch of ground pepper
- 1 Tbsp olive oil
DIRECTIONS
Heat olive oil until sizzling and add red onion and garlic to pan. Leave for one minute, when onion is just starting to soften, and add turmeric, whole cumin seeds, and chili powder. Stir well, combining all the flavors.
After about 5 minutes, add ground beef and stir until beef is completely browned. Add some garlic salt and ground pepper. Combine the mixture well. Cook through and adjust spices to taste.
Add chopped tomatoes and kidney beans, plus a little bit more garlic salt. Stir. Fill an empty tomato can with warm water and pour into the chili; add more if mixture is too dry. Add chopped parsley and stir well.
Put the lid on the pan and let the chili simmer for about 25-45 minutes, or until all the moisture has caramelized.
Serve warm with rice, baked potatoes, or tortilla chips–cheddar cheese and sour cream also pair well. Voilà!
