Today for Soup Day we are talking chili, which is not really soup, but it is soupish and definitely much more of a manly meal than many soups are.
My husband does not mind an occasional bowl of soup, in fact he loves soup, but he loves a hearty soup. He prefers something that really fills you up and sticks with you. So although chili is not officially soup, in our house we think of it as more of a man’s soup. But that does not mean that the girls in the house don’t enjoy it, we love it also.
One of the things I love about chili is that it is very filling and frugal to serve. It is also a great meal to make for a crowd or to make ahead and freeze.
It is a perfect cook once, eat twice type meal because it is so easy to make a large batch and use the leftovers for several days. One of my favorite ways to use leftover chili is on top of baked potatoes. In our house chili topped baked potatoes with cheese are always a hit.
And there are so many different kinds of chili. We love Cattle Drive Chili and Crock Pot Chicken Chili, which are both chili recipes that I have been making for years. For something a little different I often serve Pumpkin Chili, Crock Pot Beer Chili, or Chicken Fajita Chili.
I love to come up with different versions of chili and today I have another great chili recipe for you. It is a version of chili that I came up with last winter and it quickly became a favorite.
- 3 lb chuck roast, cut into chunks
- 3 tablespoons oil
- 1 onion, diced
- 2 green peppers, diced
- 4 cloves of garlic
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 teaspoon ground coriander
- 1 cup beef broth
- 2 – 28ounce cans diced tomatoes
- 1- 15 once can kidney beans
- 1- 15 once can black beans
- ¼ cup cornmeal (this helps thicken it)
- shredded cheese (for serving)
- tortilla chips (for serving.
- Season roast with salt and pepper.
- Heat oil in a pan and brown beef in pan. You are just browning here, not cooking it. You will have to do this in several batches.
- Place meat and remaining ingredients (except cheese and chips) into a crock pot. Stir well.
- Cook on low for about 7 hrs. Shred meat a little before serving.
- Serve with cheese and chips.
Amount Per Serving: Calories: 1511Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 116mgSodium: 3864mgCarbohydrates: 205gFiber: 71gSugar: 22gProtein: 107g
Nutritional values are approximate and aren't always accurate.