Max and I recently went on vacation in California with his family at their time share. It was a much needed vacation. My favorite part was not working! We kept pretty busy doing lots of fun stuff like going to the beach, swimming, going to the farmers market, playing tennis and just spending lots of time with family. Before we even left on vacation I volunteered to make dinner for everyone one night. I wanted to make something that I thought everyone would enjoy. I decided to make chili! It turned out really great and luckily everyone enjoyed it. It’s delicious served with cheese on top and a corn muffin on the side. It was a pretty large crowd so I made a triple batch. Apparently I don’t know how to estimate that kind of stuff because we had a good amount of leftovers. We found some really cool ways to use them the next two days. For lunch the next day we made chilidogs. Delicious! And then the next day we made quesadillas with the chili. Also delicious! Some people even made a taco salad with chips crumbled on top. This chili is my new favorite thing.
1 pound grass fed ground beef
1 onion chopped
2 cloves garlic minced
1 green bell pepper diced
1/2 cup chicken broth
1/2 cup frozen corn
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 teaspoon salt
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
- Cook ground beef in a large pot and drain excess fat.
- Add onion and garlic and cook till just translucent.
- Add salt, cumin, chili powder and cayenne and cook for 1 minute.
- Add corn, black beans, kidney beans, can of diced tomatoes, broth and green bell pepper.
- Cook on medium low for 15 minutes or until the green bell pepper is cooked