Since we’re supposed to be getting snow tomorrow for the first time in I don’t even know how long- I thought it would be fitting to share this soup with you. I know many people have moved into Spring mode already, but this week it’s barely been out of the 30’s- so I haven’t quite made the transition out of comfort foods. That and especially now more than ever, we are really relying on our pantry.
What about you- have you moved into lighter meals for Spring? Like salads, lemon flavored desserts, etc.? Or are you still into the comfort food meals and hearty dishes that are warm and satisfying? Even with the bulbs poking out of the ground, seasonal birds coming back and a few buds bursting on certain trees, I just can’t get into it yet! Obviously a lot of it has to do with the crazy times right now. This is the time I want to bake my heart out, but I have to be careful about supplies, and I am maxed out filling the role of a homeschool teacher for my three kiddos now. Speaking of which, props to teachers. Holy Cow. I don’t know about you, but I think they all need to be paid a heck of a lot more than they do! It’s hard to teach kids in a way that makes sense to them. Oh, and to keep your patience. Ha! I know that I certainly struggle with both.
So, let’s talk about this chili. It’s wonderfully comforting, filling and will make your soul happy. Hamburger adds a lovely thickness to it (we used moose meat, but lean burger is great too!), mixed in with frozen corn, and black beans. A fresh bell pepper, onions and garlic are thrown in for added flavor, mixed with red wine, broth, crushed tomatoes and lots of seasoning- this makes a great cold night chili! It comes together reasonable quickly and only has a 30 minute simmer time. This is definitely a soup that is even better for leftovers the next day. I like to add crushed tortilla strips, fresh avocado and shredded cheddar over mine, but you can add or omit whatever you desire! Sour cream and salsa would also be great toppings.
- 1 Tablespoon grapeseed oil
- 2 medium onions, peeled and diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 pounds ground beef
- 3 Tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/2 cup red wine
- 2 cups frozen corn
- 1 15 oz. can black beans, drained and rinsed well
- 1 28 oz. can crushed tomatoes
- 6 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- avocado, tortilla strips and shredded cheddar cheese
- Drizzle the oil in a large, heavy bottom pot set over medium heat until shimmering. Stir in the onions and cook until softened, 8-10 minutes, stirring often. Stir in the bell pepper and garlic and cook for another 2 minutes. Mix in the ground beef and cook until completely cooked through, about 10 minutes. Making sure to break up any large pieces. Stir in the chili powder, cumin, crushed red pepper, salt, pepper, and cayenne and mix well. Stir in the wine and cook for 1 minute.
- Mix in the frozen corn, black beans, crushed tomatoes and chicken broth, stirring well. Bring to a boil, then reduce the temperature to low and simmer, partially covered, for 30 minutes. Stir in the fresh cilantro right before serving.
- To serve, ladle into bowls and top with crushed tortilla strips, shredded cheddar and avocado and any other desired toppings. Eat!