Feed Me: Cha Cha Chili

While it was been unseasonably warm this winter we did have a rather brutal cold snap here in NYC last week. I found myself craving something warm and comforting during my lunch break; however the line at Hale and Hearty was redonkulous. Enter Dickson’s Farmstand chili. This chili was so amazing that just had to make it for dinner that evening, because I needed more STAT. So here it is every last savory mouth watering bit.

Ingredients:

  • 1 lb ground beef (I opted for a more healthy option by using ground turkey)
  • 1/4 cup extra virgin olive oil
  • 2 cups chopped onions
  • 6 garlic cloves, peeled and coarsely chopped
  • 1 2/3 cups coarsely chopped red bell pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 16 oz can black beans, drained, 1/2 cup liquid reserved
  • 1 16 oz can tomato sauce
  • black pepper
  • kosher salt
  • chopped fresh cilantro (optional)
  • sour cream (optional)
  • grated monterey jack cheese (optional)
  • chopped scallions (optional)
In addition to the above I also added the following to customize it to my own personal taste
* 1 tablespoon Chipotle chili powder
* One container of Campari tomatoes quartered (they add a nice texture)

Campari tomatoes

Process:

Saute ground beef in skillet with 2 tablespoons of oil over medium-high heat until browned and just cooked through. Remove from heat and set aside.

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powders, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, cooked ground beef, tomato sauce, and quartered tomatoes. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 20-25 minutes. Season to taste with salt and black pepper. Add extra cayenne and chili according to taste.

Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

-Icey

1 comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

KATE WANDERS

Fashion.Beauty.Travel.Thoughts

DC Daybook

A DC diary

nest design studio { blog }

our everyday life as designers

Hollis and Prince

"it’s a new era in fashion - there are no rules. it’s all about the individual and personal style, wearing high-end, low-end, classic labels, and up-and-coming designers all together" — alexander mcqueen

BLISS AT HOME

by Kristin Cadwallader

That's SO Jenn!

Confessions of a Foodie

sixty six days of sarah

Time to make life a little more Awesome!

O R B I L I N I A

A painting installation by DEBORAH BARLOW

My Life is My Style

photography, fashion, travel

Costa Kitchen

California Comfort Food from the Santa Barbara "Costa's" (Coast)

%d bloggers like this: