Summer Chili Recipe for a Gray Summer Day
Although it’s the end of July, the forecast is showing rain and thunderstorms for the rest of the week. The skies are gray and it doesn’t really feel like summer which is why I thought today would be the perfect day to make my summer chili recipe. Chili is a great dish to throw in whatever ingredients you have around the house, which is exactly what I intended to do this morning. Instead of following a recipe, I just threw all the ingredients I had on hand into the slow cooker to cook up this summer chili recipe.
First, I gathered up the ingredients I would need to make this chili.
Ingredients for Summer Chili Recipe:
- 1 red onion, finely chopped
- 1 pound of ground beef
- 1 Tbs of olive oil
- 3 Kumato tomatoes, diced
- 2 jalapenos, sliced
- 1 can of black beans
- 1 can of kidney beans
- 1 can of cannellini beans
- 1 can of tomato paste
- 8 oz of water or broth
- 1 Tbs of Apple Cider Vinegar
Summer Chili Spice Ingredients
- Chili powder
- Garlic powder
- Ground Cumin
- Dried oregano
Start by chopping the red onion.
If you don’t know how to efficiently chop an onion, this video tutorial by Gordon Ramsey is great. And it is only about a minute long.
Next, brown the ground beef.
To do this, heat up your pan. Once it is hot, add some oil. Then, transfer the ground beef to the pan and start to break it up with a wooden spoon.
Add the spices to the ground beef.
If you have a chili or taco seasoning kit, you can use that. Or, you can make a spice blend by combining salt, pepper, chili powder, garlic powder, ground cumin, and dried oregano. Once you have your spice mixture, add it into the ground beef and mix.
Add the chopped red onion to the ground beef.
Add the onion to the ground beef and cook on the stove top until the onion starts to soften.
Once the onion has softened, transfer the ground beef-onion mixture to the slow cooker.
Next, dice the tomatoes and slice the jalapenos, then add them to the slow cooker.
For dicing the tomatoes, the use of a tomato knife really comes in handy. If you have a knife set, you may already have a tomato knife and not even know it.
Add the beans, tomato paste and liquid to the slow cooker.
Mix the ingredients, set the slow cooker and let cook.
Set the slow cooker to low and cook for 8 hours.
Once finished, add vinegar (or acid) to the chili.
I added apple cider vinegar but I think the juice of a lime or even a lemon would be a nice touch.
Finish with you’re favorite toppings an enjoy.
Some chopped fresh cilantro, freshly grated cheese, a sliced avocado or some sour cream/greek yogurt would all be a nice touch.
Have you made a summer chili before? If so, what’s your recipe?