Are you getting ready for Thanksgiving? I know we’ll be cooking like crazy on Thursday, so I’m not in the mood to make any fancy dinners now. But with the cold weather we’ve been having, everyone was in the mood for a something hearty and warm, so i cooked up a big pot of chili. This is one of my favorite quick and easy dinners, and it’s also something that everyone agrees on.
I start by browning some ground beef and adding, onions, garlic and spices. Some of us like spicy chili, but others like a more mild version. So, I sometimes add chopped jalapenos, and sometimes, I leave them out. I also use cannellini beans instead of kidney beans because the kids prefer them. I think the white beans are smoother and melt in your mouth. I also add cinnamon, no matter what version I’m making. I love cinnamon, and it really adds to the flavor of the chili. Then, I add two cans of diced tomatoes, water, and after everything heats up, we have a bubbling pot of chili!
For this version, I was getting an Italian vibe, so I also added some dried basil. This brings out the tomato flavor and also goes well with the cannellini beans. For a hint of creaminess, I had my sous chef add a spoonful of cream cheese.
You just need to stir the cream cheese well. Otherwise, you’ll get a lump of cheese in your bowl, and this could be awkward. For busy nights, we serve crackers or savory store-bought bread along with the chili. When I have more time, and we’re having spicy chili, I like to make some jalapeno cheese muffins to go with it. The great thing about chili is we can use it again for quick leftovers–way better than fast food!
Nothing beats a hot bowl of chili on a cold day!
2 pounds of ground beef
1 chopped onion
2 cloves of garlic
2 tablespoons chili powder
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon paprika
1 tablespoon cinnamon
2 28 oz cans of diced tomatoes and use 1 empty can to add water
2 14 1/2 oz cans of cannellini beans
1 tablespoon of cream cheese
Thanks for taking time out to visit me. Have a great day!