cold weather essentials: spicy winter chili

How To Make cold weather essentials: spicy winter chili

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  PREP/PREPARE
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  What you will need? You can do this in a single pot. I would suggest something with a heavy bottom and lid, like a Dutch oven.
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  What is it? Just a good chili with a few additional spices to get you through the cold winter season. If you want an extra kick, add the jalapeño powder.
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  What to serve with it? Crusty bread or oyster crackers are a good thing.
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  How to store it? This recipe will store in the fridge for 3 – 4 days, and you can freeze it for 4 – 6 months.
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  Gather your ingredients (mise en place).
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  Place a pot over medium heat and cook up the beef with the paprika until browned.
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  Reserve the beef, but do not clean out the pot.
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  Add the oil, then the onions, and stir for 2 – 3 minutes until softened, then add the garlic for an additional 60 seconds.
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  Add the jalapeño powder (if using), oregano, dehydrated onions, and chili power. Then stir until combined, about 60 seconds.
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  Add the tomatoes, beer, beef stock, and liquid aminos or tamari sauce.
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  Stir to combine and bring up to a simmer.
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  Return the beef to the pot and slowly simmer, partially covered, for about 2 hours.
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  While the chili is simmering, add some salt and pepper, to taste.
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  CN: Make sure to regularly stir, so that it does not stick to the bottom of the hot pot.
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  CT: Chili always taste better the next day, so if you have a chance, make it a day ahead of time.
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  If using the beans, add them in the last hour of cooking. I like Bush's Chili beans for this recipe.
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  PLATE/PRESENT
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  Serve with crackers and/or crusty bread and maybe some additional shredded cheese and sour cream. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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