Submitted by Carrie Padgett
Everybody loves chili. Most people view chili as a “cold weather” food. If you only eat chili when its cold outside, you miss an incredible opportunity to use fresh garden ingredients, which gives this traditional american meal a subtle but noticable flavor jolt. This is a very quick and easy stove top version.It has no beans ( shout out to Texas) and minimizes other carb-heavy ingredients without sacrificing taste. The tomato paste thickens it rathar than corn starch or flour that many chili recipes call for.
Ingredients:
2tbsp butter
5oz (1/2 large) white onion- diced
2 cloves garlic, minced
1 fresh jalapeno, minced
2.5lbs ground beef
4tbsp tomato paste
2c homemade beef stock
2 c diced fresh tomato
3tbsp chili powder
1/2tsp cayenne pepper
2tsp paprika
1tbsp ground cumin
1tsp salt
Directions:
In a large pot, melt butter, then add onion, jalapeno, and garlic. Cook until onions are soft and translucent, about 5 minutes. Add ground beef, cook until browned. Add remaining ingredients, stir thoroughly and let simmer 20-30 min. Top with shredded sharp cheddar, sour cream, and sliced avocado.
