Chili - Savory, Mild and Brothy
Ingredients
- 2 tbsp olive oil
- 1 tsp anchovy paste may omit, but I wouldn't
- 1 medium yellow onion diced
- 1 garlic clove minced
- 1 C water
- 1 1/2 lb ground beef
- 2 C beef stock
- 1 28 oz can San Marzano tomatoes crushed with the sauce
- 1 15 oz can organic tomato sauce
- 1 15 oz can organic hot chili beans in sauce
- 1 15 oz can organic dark red kidney beans
- 1 tbsp cumin powder
- 1 tbsp chili powder
- 1/2 tbsp sugar
- 1 tbsp apple cider vinegar very important!
- * 1 pinch saffron threads optional
- Salt to taste
- Add water for a thinner broth or reduce the amount of beef broth by 1 cup for a thicker chili.
- ** Saffron threads bring out the flavor of everything but it is not totally necessary.
Instructions
- In a large skillet, heat the olive oil on medium heat. Add the anchovy paste and stir. Add the onions and cook until clear. Add the garlic and cook one minute.
- Add 1 cup of water to a large stock pot over med/hi heat. Stir in the ground beef and cook until done. Drain water off and return to heat.
- * If you want chunkier pieces of ground beef, skip the water and brown the meat by itself. Then drain any fat off.
- Add the onion and garlic mixture to the pot. Add the crushed tomatoes and the rest of the ingredients except the salt.
- Cook on med/hi until it just starts to come to a boil then turn the heat down to med/low.
- Allow to simmer for at least one hour.
- Salt to taste and serve hot with your favorite toppings.
Notes
happybellyfoodie.com