Cold Spring Ranch Cold Weather Chili

As you can imagine, we make a lot of beef chili here in the winter. To be honest, we rarely measure out the amounts of spices or vegetables. And we often use whatever ingredients we have on hand. It doesn’t have to be complicated – beef, tomatoes, beans and spices are all you really need. But here is a good basic recipe we’ve created that we think tastes fantastic on a cold winter day. It pairs nicely with fresh cornbread right out of the oven drizzled with honey.

2 tablespoons olive oil
1 large chopped onion
2 teaspoons chili powder (or more to taste)
2 teaspoons ground cumin
1 teaspoon dried red pepper flakes
1 lb CSR ground beef (could be replaced with a 1-2lb CSR roast cut into 1/2 inch cubes)
2 28 oz cans of fire roasted diced or crushed tomatoes (Molly’s recommendation) or stewed tomatoes (Gabe’s recommendation)
1 small can diced jalapeno or 2 diced fresh jalepenos
2 red or green bell peppers – diced
2 zucchinis – diced
2 15 oz cans drained beans – any combination of pinto, black bean, kidney or garbanzo beans (or 2 cups dried beans soaked overnight and drained).
Any combination of garnishes: we like crumbled bacon, sour cream, chopped green onions, avocados and/or shredded pepper jack cheese

1. Heat olive oil in a casserole or dutch oven. Saute onion over medium/low heat until translucent
2. Add CSR beef and brown over medium high heat
3. Turn heat back to meduim/low head and add tomatoes, jalapeno, chili powder, cumin, and red pepper flakes and heat through
3. Stir in chopped peppers, zucchini and beans
4. Simmer at low heat, uncovered, for about an hour and a half. Cover or add water or broth if the mixture becomes too thick
5. Serve in a large bowl with desired garnishes
Makes at least 6-8 portions

Cold Spring Ranch chili

Cold Weather Chili