Autumn Chili

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Autumn Chili

I want to begin by making a confession. I used a chili mix for this… I couldn’t help myself! Walking down the German grocery store aisles and looking at all of the options they had underneath auflaufs, soups and casseroles, the temptation was strong. How could I not at least try one of these cool mixes! Temptation won out (as you can clearly see), and I went for the chili. It wasn’t as straight-forward as you would think though – I took the initiative to try new things. This recipe didn’t call for spinach, spinach, garlic or any additional spices. What kind of hearsay is that! It’s chili – there has to at least be an additional heavy lacing of the dish with paprika!

Nevertheless- I’m not sorry to have used the prepared chili mix. Not only did it give me a much better idea of how to make chili, I feel more confident on how to make it by myself without any help. Kidney beans are very healthy and not counting the amount of red meat in this dish, it was incredibly fun and not problematic to make.

Ingredients

  • 500g ground beef/ground meat
  • 10 or so brussel sprouts, halved
  • the largest handful of spinach you can imagine
  • 1 can of kidney beans
  • pre-mix of chili ingredients (unless you’re cool and can make your own)
  • 4-5 minced garlic cloves
  • 1 small onion, chopped
  • 300ml hot water
  • ALL OF THE PAPRIKA
  1. Start out by prepping the dishes. Since you know the ground meat will take the longest, I would suggest starting out a large pan with some olive oil (wait for it to heat) – before tossing on the ground meat/beef with some light sprinkling of salt, pepper and whatever kind of spicing you want at this point (remember you’re adding a full package of spices later)  
  2. In the meantime, prep your veggies! Half your brussel sprouts, mince garlic, chop onions and rinse out the kidney beans
  3. When the ground beef has been there for around 6ish minutes, toss in the garlic and onions and the 300ml hot water with chili spices (and obviously more paprika) – Cover!
  4. Give it another 8 or so minutes on medium heat before tossing in the brussel sprouts. It obviously depends on how you like your brussel sprouts (MUSHY because I am a child) – but I generally opt to throw mine in earlier than later.
  5. Give it some more time and once you see that your meat is on the 90% mark of being done, turn down the heat a bit – add in the kidney beans and spinach…
  6. Wait…….
  7. Wait some more………….
  8. Keep checking and tasting once the meat is finished and decide how much watery or substantial you want the dish to be. If you’re on the lookout for a more mush-dish, then slow cooking those kidney beans is the way to go, but if you want something more watery and soup-like, then finish your cookery sooner rather than later.
  9. It’s all up to you, but any way you cook it – it’s going to be delicious. So eat up!
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