I’ve been iced in for going on three days, so the most appropriate post for today is an easy 30 minute chili recipe perfect for lazy snow days, inside by the fireplace! You won’t believe how incredibly flavorful this quick and easy chili tastes. Serve with cornbread or tortilla chips, wrap your hands around the bowl and let the chili deliciousness warm you from the inside out!
This week, Texas has had a taste of the cold, icy, snowy weather that all of you Northerners have been experiencing. And there I thought spring would come without taking any of my bad weather days….
For those of you who don’t know, I work for a school district; testing students and keeping up with documentation for special education. Personally, I would rather just work, so we have our bad weather days free, at the end of the year. Oh, well… being iced in gave me plenty of time to get caught up on blog stuff, report writing for work, laundry and some additional recipe creation; like this wonderfully hearty, easy 30 minute chili meal.
I used my dad’s award-winning chili recipe as a base for this recipe. I added a few yummy extras and revised the amount of some of the ingredients that were used in the original recipe. Brad and I also love bison; so instead of ground turkey, chicken or beef we made our chili with ground bison. If you’re a meat eater and you’ve never given bison a try, you really should. It’s much leaner than even your lean cuts of beef and, in my opinion, tastier than ground chicken and turkey. Buffalo spend their lives on grass, not in feedlots and they are not subjected to questionable drugs, chemicals or hormones. Bison tastes very similar to high-quality beef with a slightly sweeter richer flavor. The popularity of bison meat continues to grow and you will likely find it at your local grocery store. The two large grocery stores in my area- Kroger and HEB both carry grass-fed lean bison steaks and ground meat.
- 1 lb. lean ground meat (we used ground bison)
- 1 onion (we used a red onion)
- 1 bell pepper (we used red)
- 1 (28 oz.) can crushed tomatoes, undrained (stewed tomatoes works too)
- 1 (15 oz.) can black beans, undrained (any of your favorite bean variety will work)
- 1 (4 oz.) can chopped green chilies
- 1 (14.5 oz.) can broth
- 1½ tablespoons chili powder (more if you prefer)
- 1 tablespoon ground cumin (less if you're not as much of a fan as my hubby!)
- season with preferred amount of garlic salt
- Heat a large skillet over medium-high heat and cook ground meat until no longer pink.
- Meanwhile, combine all other ingredients in a large pot, bring to a boil, decrease heat and simmer for about 30 minutes. Add the meat in with all of the other ingredients when it is cooked.
- Chili is ready to go and delicious after 30 minutes, but the leftover chili (after the seasonings have had a chance to meld) is amazing.
Something to think about….
Have you had any snow/ice days this season? Where are you from?
What is your favorite thing to make when it’s super cold?
Have you tried bison? What do you think about it?
Check out my other favorite bison chili recipe, Clean Eating Bison Chili!
And for those of you more in the mood for chicken, Skinny Chicken Tortilla Soup!