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We are currently in Texas. And when in Texas, we do like the Texans do and eat Chili!!
It was our honor to share this meal with The Weed Family, who we visited during our brief stay in Austin last week. We had a lot of fun eating the chili, and experimenting with The Weed’s new waffle iron, which we used to make corn bread waffles to go with the chili, and some chocolate chunk waffle cookies for after dinner (both of which were delicious!!). The waffle iron was a Christmas present that The Weeds got each other for Christmas, along with the really fun book “Will It Waffle”, which is where the waffle corn bread and waffle chocolate chunk cookie recipes came from. All in all it was a great evening, spent with great people, with great food. What more could you ask for??
Now on to the chili. This recipe is adapted from “The DASH Diet Action Plan” book, which I acquired years ago when I found out that I have high blood pressure (curse you genetics- I’m too young for this!) Its very healthy – but don’t tell the kids this, because they really LOVE this chili! Its loaded with vegetables, not too spicy, and very kid friendly.
You will need:
1 pound of lean ground sirloin
1 small chopped onion
1 small chopped green pepper
2 to 3 garlic cloves, minced
1 14-1/2 ounce can of diced tomatoes (no salt or regular)
1 15 ounce can tomato sauce (no salt or regular)
1 15-1/2 ounce can kidney beans
1 can black beans
2 tablespoons chili powder
2 tablespoons paprika
1/2 bag frozen mixed broccoli, cauliflower, and carrots (also called California Blend)
1 cup frozen corn
Elbow macaroni, shredded cheddar cheese and sour cream for serving.
Heat a large dutch oven over medium-high heat. Add ground beef. Cook for 3 minutes. Turn down heat to medium.
Heat a large dutch oven over medium-high heat. Add ground beef, cook 3 minutes, turn down heat to medium. Add peppers, onion and garlic. Continue cooking about 5 more minutes until meat is browned and onions are soft.
Add tomatoes, beans (undrained), and seasonings. Mix well; allow to simmer about 5 minutes. Then add mixed vegetables and corn.
Simmer 30 to 60 minutes. If the chili starts to get too thick, add more water or more tomato sauce.
Serve with cooked elbow macaroni; garnish with shredded cheddar cheese and sour cream.
And this here is my favorite Dutch Oven that I use all the time, including to make this chili in. It’s cast iron – so nice and heavy, and enameled on the inside for easy cleanup! I love this piece, and it holds a very prominent place in my tiny RV kitchen!
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