Chili With Cheese

If there is one thing I look forward to in the fall and winter months it is soups, stews, and chilis. They are just so comforting and cozy. There is something special about them that just warms the soul.

Chili is the more hearty of the variety and it is made in so many different ways, from chunky and beefy to no beans. Either way, they are all delicious in my opinion. The toppings are endless. You can top them simply with cheese or go the extra mile and add tons of toppings like sour cream, onions, tortillas, and hot sauce. However you serve it up, it is sure to please.

INGREDIENTS:

Salt and Pepper – to taste
1 Onion – diced
2 Cloves Garlic – minced
1/2 Tsp. Dried Oregano
2 Tsp. Cumin
1/8 Tsp. Cayenne ( more or less to heat preference)
1 Tbsp. Chili Powder
1 Lb. Ground Beef
1 Can. Crushed Tomatoes
1 Can. Diced Tomatoes – with the juice
2 Tbsp. Cornmeal
1 Tbsp. Flour
1/3 C. Water
1 Can. Kidney Beans ( or other beans that you like)
2 C. Cheddar Cheese – grated
Tortilla chips for serving

DIRECTIONS:

1. In a large braiser or large skillet, add 1 tbsp of oil, the ground beef, onion, salt, and pepper. Break apart the beef with a wooden spoon and cook over medium-low heat until the beef is cooked through and the onions are tender.
2. Drain off any excess grease if there is any from the beef. Add the mixture back to the braiser or skillet.
3. Add the garlic, oregano, cumin, cayenne, and chili powder. Toss and cook for 30 seconds or until fragrant but no longer than 1 minute.
4. Add the crushed tomatoes and the diced tomatoes and stir together. Cook for 30 minutes or up to 1 hour covered. Stir occasionally to prevent burning or scorching. Add 1/2 a cup of water if the mixture gets too thick if needed. You want the mixture to be thick at the end of the cooking time. Preheat the oven to 350*.
5. In a bowl combine the flour, cornmeal, and 1/3 cup of water. Stir until well combined and add the mixture to the chili. Stir and cook for 5 minutes to further thicken the chili. Add the beans, salt, and pepper. Stir to combine.
6. Remove from the heat and level off the chili. Top the chili with the grated cheddar cheese evenly.
7. Bake for 15 to 20 minutes or until the cheese is melted and the chili is bubbly. Remove from the oven and let stand 5 minutes before serving.

• Serve with tortilla chips for dipping.
• Top with your favorite topping. I like to set out all the toppings I have so everyone has plenty to choose from. I sit out the cheese, sour cream, hot sauce, jalapenos, onions, green onions, and either chips, crackers, or cornbread.
• If you do not like beans in your chili then double up on the ground beef and omit the beans.
• You can substitute the ground beef for ground turkey or ground chicken.
• This chili is meant for dipping with tortilla chips so if you don’t want to do that add 2 cups of beef broth to the mixture and cook down to your desired thickness for a delicious bowl of chili. I highly recommend the cheesy topping though. It is so good.