Pantry Chili

I know the holiday season is behind us, but the weather outside is still frightful — cold, gray and about to rain. What better way to beat the wintry blues than cooking up a big pot of chili. I was short on time and didn’t want to make yet another run to the store so I decided to have a go at it — sans recipe and with minimal ingredients. It took about 10 minutes to pull together and after simmering for about an hour, it smells and tastes delicious. I can’t wait to reward myself for a long day’s work by curling up on the couch with a big bowl o’ chili and a slice of cornbread. Stay warm!

Pantry Chili  Pantry Chili

1 tablespoon olive oil

1 large onion, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 pound ground beef

1 tablespoon chili powder

2 teaspoons cumin

1 29-ounce can black beans, drained and rinsed

2 28-ounce cans diced tomatoes

1 12-ounce bottle beer

Salt and pepper

Heat olive oil in large pot over medium-high heat until it spreads to cover the bottom of the pan. Add onions, celery, garlic and a pinch of salt and pepper, stirring frequently until vegetables begin to soften, 2-3 minutes.

Add ground beef, chili powder, cumin and another pinch of salt and pepper. Use a wooden spoon to break up the meat and cook until beef is no longer pink, 3-5 minutes. Add black beans and diced tomatoes. Bring to a boil, then reduce heat to medium-low and stir in beer.

Simmer for 45 minutes to 1 hour. Season to taste with salt and pepper.

Fills about 6 big bowls

© Chef Danielle Turner and How to Boil an Egg blog, 2009

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