Best Ever Chili Recipe & Broccoli Slaw

Best Ever Chili Recipe

Ingredients

  • 4 strips bacon, sliced ½-in thick

  • 1 ½ pounds ground beef

  • 1 medium yellow onion, diced

  • 1 green bell pepper, diced

  • 4 garlic cloves, minced

  • 2 tbs chili powder

  • 1 tbs ground cumin

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • 1 tsp salt

  • 2 tbs  tomato paste

  • 1 (28-ounce can) fire-roasted diced tomatoes

  • 1 (15-ounce can) black beans, drained and rinsed

  • 1 (15-ounce can) red kidney beans, drained and rinsed

  • 2 cups beef broth

  • 1 bay leaf

  • Optional garnish: avocado, red onion, shredded cheese/sour cream

Instructions

  1. Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.

  2. Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.

  3. Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.

  4. Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.

  5. Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.

  6. Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I’ve got ideas above).

*In flyer November 24 - 30, 2024
Recipe and photo credit: Downshiftology

Broccoli slaw

Ingredients

  • 3 cups julienned broccoli stems

  • 2 cups small broccoli florets

  • 1 cup julienned carrots

  • 1 cup sliced red cabbage

  • 1/2 cup thinly sliced red onion

  • ½ cup toasted sliced almonds, reserve some for garnish

  • ⅓ cup dried cranberries, reserve some for garnish

  • 1 recipe Coleslaw Dressing, omit the celery seed

Coleslaw Dressing Recipe

  • Scant ¾ cup mayo  

  • 2 tbs apple cider vinegar

  • 1 tbs Dijon mustard

  • 1 tbs pure maple syrup

  • ¾ tsp celery seeds

  • ¼ tsp sea salt

  • Freshly ground black pepper

Instructions

For the Dressing

  1. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.

  2. Serve with about 8 cups cabbage coleslaw mix.

For the Slaw

  1. In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.

  2. Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.

*In flyer November 24 - 30, 2024
Recipe and photo credit: Love and Lemons

Annah Kassen