A cozy and quick chili recipe perfect for soup season, coming together in about 45 minutes from start to finish. It features ground meat, beans, crushed tomatoes, and a blend of spices, served with optional toppings like sour cream and cheddar.
First, start by browning 1 lb of ground meat (beef, turkey, or bison would work) in a dutch oven or large pot on medium-high heat. Once it starts to brown, but isn’t fully cooked (about 8 minutes) add 1/2 cup of diced bell pepper, 1/2 cup of diced white onion, and 2 cloves of minced garlic. Sauté for 5 minutes. Stir in the seasoning—1 tbsp of taco seasoning, 1 tsp of salt, and 1/4 tsp of cinnamon. Then, stir in 1 can of a “bean trio” (it’s pinto, black, and kidney beans—I get the Whole Foods store brand) and 1 can of crushed tomatoes. Lastly, pour in 1 cup of bone broth and stir. Let this all come to a simmer and cook on low-medium heat for 10 mins. Serve topped with sour cream, sharp cheddar, green onion, and a piece of jalapeño honey cornbread!
