The East Coast has been getting smacked with
harsh cold weather and snow.  Have you
seen Boston?  I feel bad for everyone
there, and they’re about to get more snow over the weekend.  Due to this cold weather, I’ve been creating
hearty, warming meals like this chili I made the other day.  It was delicious.  After sharing the photo of the chili on Instagram,
and having people request the recipe, I decided it to share it with the readers
of Beauty and the Bump.
FYI: This time I used lean ground beef in my
chili. We normally use ground turkey, but when I bought the meat during the
last snowstorm, the only thing left was this lone pack of ground beef. 
I like making chili because it’s an easy
one-pot meal, and it lasts.  I can get
through mid-week without having to cook anything else. Plus, chili is
filling.  Add some shredded cheddar,
fresh cilantro, and a dollop of 0% Total Greek Yogurt, and you’re good to go!
Ingredients
2 tbs vegetable oil
4 lbs ground beef
1 medium yellow onion chopped
1 green bell pepper chopped
2 jalapeños (seeded) chopped
¼ cup cilantro stems chopped
2 tbs minced garlic
3 tbs chili powder
1 tbs ground cumin
1 ½ tbs unsweetened cocoa powder
2 tsp garlic powder
1 tsp ground cinnamon
1/ tsp chipotle chili powder (more if you
like heat)
2 tsp of Emeril’s Southwest Seasoning (recipe
below)
1 bay leaf
2 (28 oz) cans whole crushed tomatoes
2 tbs tomato paste.
1 tbs Kosher salt
24 oz Chicken Stock
1 (15 oz) can each of the following beans
drained and rinsed:
Red Kidney Beans
Black beans
White Beans
1 can of corn
Southwest Seasoning Recipe
2 tbs chili powder
2 tsp ground cumin
2 tbs paprika
1 tsp black pepper
1 tbs ground coriander
1 tsp cayenne pepper
1 tbs garlic powder
1 tsp crushed red pepper
1 tbs salt
1 tbs dried oregano
Combine all ingredients thoroughly. Makes ½ cup

Chili Directions



1. Heat the
oil in a large heavy pot over high heat.
2. Add
vegetables: onions, garlic, green pepper, jalapeños, cilantro stems, and cook until
softened.
3. Add all
of the dry seasonings: chocolate, chili powder, cumin, Southwest Essence,
cayenne, cinnamon, crushed red pepper, bay leaf, and the tomato paste, and cook,
stirring often, until the bottom of the pan browns.
4. Add
ground beef, and let brown.
5. Add
chicken (or beef) stock and tomatoes. Stir, and then bring it to a boil.
6. Reduce
to a simmer and cook until slightly thickened, about 1 hour, stirring
occasionally to prevent the chili from sticking to the bottom of the pot. 
7. Skim
off as much fat as possible. Add the beans, return to a simmer, cover, and cook
until thickened, about 1 1/2 hours longer.
Serve
with the cheese, green onions, and cilantro alongside as garnish.

What are your favorite meals to cook in order to stay warm during cold weather?


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Kim S.
Owner
Kim is the do-it-all mom (and wife) who not only works full-time and is a freelance makeup artist, but also blogs about her love of family, travel, beauty, and skincare. She's also the class parent for her daughter's 2nd-grade class. These are all tough jobs, but somehow, she gets it all done while making it look easy.