After illness at 1193 Bristol Road extended for more than week, I decided I needed to bring out the big guns: garlic, beef, beans, and spices. Chili! I’ve felt yucky for a week, and I think the cold that was passed to me, has since been passed back! So what better way to rid the beast than garlic, beef, beans, and spices? I discovered as I was making this I didn’t have nearly as much chili powder as I normally use, but felt like I doctored the dish enough to make it tasty. Definitely use more if desired. The real ingredients are the garlic, beef, and beans, protein and garlic can make anyone well, yes? I hope so! I served this atop homemade corn bread, but served with any grain, sauteed or roasted vegetables, or on its own will be delicious.
You may find when you get started it’s a bit on the soupy side, but cooking for about 30 minutes or so allows the chili to absorb some of the water and make it more flavorful.
Get Well Chili
1 green pepper, diced
1 1/2 medium onion, diced
5-7 garlic cloves, minced
1 jalapeno, chopped
1 pound beef
1 28 ounce diced tomatoes
1 15.5 ounce can beans, rinsed (I used pintos, but any bean will taste delicious)
2-3 tablespoons tomato paste
2 teaspoons chili powder
A couple dashes of cayenne pepper (or to taste)
Chopped scallions and low-fat sour cream (if desired)
1. In a dutch oven, heat 2 teaspoons of canola oil. When warm, add the peppers, garlic, and onion. Add a dash of salt, cook until wilted. When finished cooking, set aside in a separate bowl.
2. Add beef to the dutch oven, cook until done. Place into a colander to drain any excess juices. Place back in the pan and add the vegetables. Stir. Add tomatoes, chili powder, and cayenne and stir at low heat. Add beans, tomato paste and mix through.
3. Cook until heated through, about 30 minutes or so. Place in serving bowl and add scallions and sour cream, if desired.