Meat Chili

When the temperature starts to drop, my kitchen immediately transforms into a vessel for comforting, warm, rib lining meals that you want to have encompass you in a big open armed bear hug. That is how I feel about chili. When I enjoy a good bowl of chili my mind goes to a winter day on a comfy couch by a fireplace wrapped in a cozy blanket watching a football game. If that doesn’t sound like an extremely glorious Sunday to you, then we have different ideas of relaxation and comfort. Not only does this chili provide the ability to suddenly transport you to a different place, much better than the desk you may be eating this at for lunch, but it is extremely easy to make. And I’m not just saying that; this meal is sincerely stupid easy. I would stretch to even say it is the easiest thing that has ever been, or ever will be, featured on my blog. If you have an instant pot or slow cooker meal you are in luck because this baby is a dump and cook meal that requires the simple effort of pushing a button. It is a serious crowd pleaser and one of my Sunday meal prep staples as I am able to put everything in the machine, push a button, and get on with cooking my other meals. Plus, in my honest opinion, chili is one of the few foods that actually tastes better the next day once all of the flavors have combined and the sauce has thickened.

*As a prepping tip, I typically double the recipe in order to freeze half for another week where I don’t have time to prep. To do so, separate half of the chili and allow to cool. Once no longer hot, pour it into a plastic bag, lay it flat on its side and remove the extra air, and place it in the freezer.*

Ingredients (makes 3-4 servings):
• Ground beef (1lb)• Jalapeno (1)
• Diced tomatoes (1 can)
• Black beans (1 can)
• Red kidney beans (1 can)
• Tomato paste (1 spoonful)
• Red pepper flakes (½ tablespoon)
• Cayenne pepper (1 teaspoon)
• Chili powder (1 teaspoon)
• Paprika powder (1 teaspoon)
• Salt & Pepper

Directions:
1. Rinse and drain the black beans and the red kidney beans
2. Dice the jalapenos into ¼ inch pieces
3. Place all of the ingredients in the method of cooking style you prefer:a. I prefer the instant pot, which cooks this chili in ~ 30 minutes. For a slow cooker, cook on high for 4 hours. In a pot, cook and continue to stir for ~30 minutes
4. Eat hot or store in the fridge overnight in an airtight container. I actually prefer chili better the next day!

Compliant With the Following Diets:

• Low FODMAP

• Gluten Free

• Dairy Free