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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I know there are thousands of recipes for chili out there, but this is how I like to make it when spring comes and I can use the first herbs and veggies of the season. Ingredients:
1 tablespoon unsalted butter |
1 green onion, finely chopped |
1 garlic clove, minced |
1 tablespoon flat leaf parsley, finely chopped |
1 lb ground sirloin |
1/4 cup celery, chopped |
1/4 cup white onion, diced |
2 (16 ounce) cans chili beans |
1 (28 ounce) can diced tomatoes |
1/4 teaspoon cayenne pepper |
2 tablespoons chili powder |
salt and pepper |
Directions:
1. Heat up a dutch oven on medium heat.
2. Melt 1 tablespoon of butter.
3. Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
4. Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
5. Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
6. Add ground beef. Cook, stirring occasionally, until browned.
7. Chop and add parsley and celery. Cook for 1-2 more minutes.
8. Add beans and tomatoes. Add 1/3 cup water if it's too thick.
9. Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
10. Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
11. Enjoy!
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