With the added broccoli and carrots this chili is a complete meal in a bowl.
It’ 5:30 and I have a big pot of chili on the stove that I started at 5:00. I couldn’t be more pleased with my decision NOT to drive to the grocery store in search of something interesting for dinner. Instead, I lay on the living room couch, calling out dinner suggestions to Max, and we voted on chili. Granted, this is not the soak-the-beans-the-night-before, simmer-all-day, perfect-for-a-Sunday-supper chili, but the taste I just had of it is delicious. I used canned beans, and feeling in need of some extra protein (this could absolutely be made without any meat), I defrosted and chopped up three burgers. Vegetables are plentiful in this recipe, so it’s really a meal in a bowl. My pot of chili will be good to eat at 6:00; perfectly delicious by 6:30.
5 O’clock Chili
1. Saute the following, in a little olive oil, for about 5 minutes:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1-1/2 c. chopped broccoli, using both stems and florets
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 green pepper, chopped
2. Stir in the ground meat, let brown for another 5 minutes
3. While the meat is browning, get out your coffee grinder and grind up some cumin seeds, if you have them.
4. Add the following to the pot:
- 1 28-oz + 1 15-oz can tomatoes, chopped
- 3 15-oz cans kidney and/or black beans (I used 2 cans kidney; 1 can black)
- 2 Tbs. ground cumin
- 1-2 Tbs. chili powder
- 1 Tbs salt (to taste)
5. Cover and simmer 30-60 minutes.
Serve with shredded cheese, chopped onion, sour cream and spoil the kids with some oyster crackers.
I learned this trick from Rae Spooner, while making gallons of chili in the temple kitchen for the annual mitzvah day donation to the mens shelter. For intense cumin flavor, grind cumin seeds in your coffee grinder. (You'll want to wipe the grinder out quite thoroughly before making the next day's coffee.)