Well, spring has arrived, and the warm weather as well, but there is never a bad time to make Chili!
I usually make Chili in the winter , when it’s cold and damp outside, and I just want to be comforted by a warm bowl of spicy Chili. But this week, I was busy, and having good food in the fridge for a couple of days was a must. Something, easy to make, something tasty, something…Chili!
The secret to this recipe is the ginger! 1 tablespoon makes a big difference. The taste is subtle but detectable, a pure delight!
The other secret: the garnish. This dish taste 10 times better with fresh cilantro, melted cheddar cheese, sour cream, and nachos!
So for all you Chili lovers out there, here is my recipe 🙂
Ingredients:
1 large can of tomato sauce (680 ml)
1 can of kidney beans
500 g of ground beef
1 oignon
1 clove of garlic
1 tablespoon of ginger (grated)
1 tablespoon of vegetable oil
1/2 Â cup of water
1 packet of Chili spices (ex: El paso…)
Garnish:
Fresh cilantro
sour cream
Organic Nachos
Cheddar cheese
Preparation
In a casserole, cook the oignons with some vegetable oil. Add the meat, the ginger and the garlic. Once the meat is cooked, add the chili spices, he tomato sauce, the water and the kidney beans.
Cook on medium heat for 1 hour.
That’s it!!!
The Little Chef 