It may still be in the upper 90s here in Texas (thanks a ton, Mother Nature), but the calendar says it's fall now. So for the love of all that is good and pure, bring on the pumpkin spice everything, fall candles, yummy comfort foods, boots, sweaters, FOOTBALL and everything else happy, comfy and cozy in life.
And... since I eat beef now... I figure it's as good a time as any to make some chili. It's okay. Brett didn't mind. He ate it. In fact, this recipe serves six and we almost finished the whole thing in one night. Oops.
You can easily clean this up and make it clean eating or Paleo-friendly. Granted, the sour cream more or less makes this chili stupid good... but if you're not making nice with the dairy, you're still okay.
And you can blame Brett for the Fritos. He bought them and brought them into the house. I don't buy the stuff... and I rarely eat it. But when I saw him put it on top of his chili... yeah. It went downhill from there.
Chili? Good. Fritos? Gooooood. Sour cream and cheese? Goooooooooooooood.
Super Easy Beef Chili
1 Tbsp olive oil
1 pound lean, grass-fed beef
1 yellow onion, diced
15 oz stewed tomatoes, low sodium
14.5 oz tomato sauce, low sodium
1 cup water
1 Tbsp espresso powder
1.5 Tbsp chili powder
1 Tbsp garlic powder
1 tsp black pepper
pinch of salt
toppings: sour cream, crushed Fritos, shredded cheddar cheese
1. In a dutch oven over medium/medium-high heat, add olive oil, beef and onion. Stir and cook until meat is browned.
2. Add tomatoes, sauce, water, espresso and spices; stir well. Bring to a boil, reduce heat to simmer. Simmer until 20-25 minutes. Serve immediately and add toppings as desired.