Today is cool and drizzly - perfect for a big pot of soup simmering on the stove. Throw leftovers in freezer bags for quick lunches and dinners. Here are a couple of my favorites.
Easiest Chili Ever
1 lb ground beef
1 yellow onion, diced
1 green pepper, diced
1 jalapeno, finely chopped
2 cloves garlic, chopped
2 15 oz cans diced tomatoes
2 15 oz can of chili beans (they come with spices)
1 15 oz can of kidney beans (black beans or pinto beans work too)
palmful of cumin
palmful of chili powder (NOT CAYENNE. That would be painful)
salt to taste
In a deep pot or dutch oven, brown the ground beef, drain extra fat. Add onion, peppers and garlic and saute with beef till soft. Dump all the cans (tomatoes and beans) into the pot, mix well. Stir in cumin and salt. Simmer on stove as long as you want - on a low heat you can let it go for a few hours. It needs at least an hour for all the flavors to come together.
Serve with warm cornbread and honey butter! This is an order!
Poblano, White Bean & Chicken Chili (or Soup, my friend Jenny takes issue with chicken chili...she's a purist)
2 tablespoons vegetable oil
4 boneless skinless chicken breasts, cut into 1 inch cubes
3 poblano peppers, de-seeded and diced
1 large white onion, chopped
3 cloves garlic, chopped
2 15 oz cans of great northern beans, rinsed
1 cup chicken broth
1/2 tablespoon (or more if you really like it) cumin
1 tablespoon chipotle powder
1/2 tablespoon dried oregano
fresh cilantro, torn
shredded pepper jack cheese
In a large pot or dutch oven, saute the chicken in oil until cooked through, about 15 minutes. Add the peppers, onion, garlic and one can of beans - cook about 15 minutes, stirring often, till beans start to break apart. Add the rest of the beans, broth, cumin, oregano and cilantro. Simmer till warm throughout. Ladle into bowls. Sprinkle (or douse!) with shredded cheese and avacado, and add a dollop of sour cream. Serve with warm tortillas.