fancy chili

fancy chili

Everybody has his or her own favorite chili recipe. I’ve never had one that I could really call mine until now. I make this nonstop during the winter. It not only tastes great but is also pretty in the bowl, with the colorful peppers and carrots. That’s why I call it Fancy Chili. This chili is awesome served over Sour Cream Cornbread.
SERVES 4

1 tablespoon olive oil
2 garlic cloves, minced
½ cup chopped green onion
½ pound lean ground beef
2 tablespoons hot chili powder
1 28-ounce can fire-roasted diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 medium bell pepper, cored, seeded, and diced
4 carrots, peeled and grated
½ teaspoon brown sugar
Pinch of salt

In a large saucepan, heat the oil over medium heat. Add the garlic and green onion, and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 15 minutes.

Save some of the green onion for a garnish, if you like. I serve my chili over rice with a dollop of sour creams. What’s a dollop, anyway?

FROM BETH: This chili is really good with ground turkey breast substituted for the ground beef.