Good chili feels like a warm long hug. I like to load mine with vegetables and big chunks of ground beef (or turkey). This time, I added more celery for that intense aroma and flavor. This one is perfect for a quiet Saturday night-in with a good movie.
Serves 6 to 8
[one-half-first]1 lb ground beef
2 cups fresh celery
1 cup green onion leaves
1 cup carrots
1 medium onion
[/one-half-first][one-half]1 table spoon tomato paste
1 cup tomato sauce
15 ounces canned chilli or beans (optional)
Seasoning: Paprika, garlic, turmeric, blackpepper, salt, parsley
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- Heat Canola oil in a saucepan, about 4 to 5 table spoons should do.
- Chop up all your vegetables and add them to the heated oil.
- You’ll know it’s time to add the ground meat when the onions start to soften.
- Add the seasoning soon after so the flavor can cook into the meat. A teaspoon or half is what I used with each seasoning although, I wouldn’t want to dictate how much you should flavor your food.
- When the meat starts to brown, add the tomato sauce and chili (or beans) and let it simmer for about 20 minutes.
- It goes well over pasta and rice and if you’re a lazy wimp like myself…bread (don’t judge).
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