I subscribed to the Better Homes & Gardens magazine. It brings me so much joy when it shows up in the mailbox each month. If you follow them elsewhere (Facebook, Instagram), then you’ll find even more inspiration. I thought that I would challenge myself this year with making one of the recipes that comes each month in the magazine. I…decided to do this starting last week, so I hadn’t made anything from the January or February editions. So, here you are, the Smoky Weeknight Chili, featured on page 101 of the BHG February edition. (I’m going to have to do something hunting for the January magazine…I can’t seem to find it anywhere…)
Now I’ve never made chili before. This looked like a fairly straightforward recipe, so I figured it would be a good one to start with. Plus, there is cocoa powder, and when you grow up in Cincinnati, you know that cocoa powder can make the chili. This recipe makes 4 servings of 1 1/2 cups each. I also added ground beef, because I cannot serve a meal to the Huz without meat…and I prefer meat in my chili as well.
Prep Time: 10 mins (unless you’re like me and prep while you cook)
Cook Time: 35 mins
1 tbsp vegetable oil
1 medium green sweet pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15-16 oz can chickpeas (Garbanzo), rinsed and drained
1 15-16 oz can great Northern beans, rinsed and drained
2 tbsp chili powder (more or less for taste)
1 15 oz can tomato sauce
1 14 1/2 oz can fire-roasted diced tomatoes, undrained
*1 lb ground beef, browned and drained
1 tbsp packed brown sugar
1 tbsp dark unsweetened cocoa powder
*1 tsp cinnamon (optional for more of the Cincinnati variety)
1. In a large saucepan, heat the oil over medium-high heat. Add sweet pepper and onion. For great tip on how to cut bell peppers, which I did not do, click here. Cook and stir 4-5 minutes, or until tender. This took a bit longer for me, maybe 10 minutes. I think I had my heat turned down though.
2. Add beans and chili powder. Cook and stir 2 minutes.
3. Stir in tomato sauce, undrained tomatoes, ground beef, brown sugar, and cocoa powder and cinnamon, if desired. Bring to boiling and reduce heat. Cover and simmer 25 minutes, stirring occasionally.
4. Serving style: Optional toppings of sour cream, green onions, and chili powder. I shredded a bar of my Tillamook cheddar cheese and we used that as topping. It was so yummy!
Health details available (sans ground beef) at the original recipe link above. I revised the recipe format a little. They had steps 1-3 all compiled into one step, and that makes too much reading through while I’m cooking, so I separated it for you.
Hope you enjoy this recipe as much as I did! Have any chili recipes that YOU love? Care to share them?