So in our quest to find some healthy, lower carb options for dinner, Brett and I immediately gravitated towards homemade soup and chili. And, with the weather cooling down, we are looking for cozy meals that will warm us from the inside out!
I took some very grainy cellphone pictures. Seriously, these are low quality. Bad. It is becoming more and more evident that I really should invest in a nice DSLR camera. But I digress.
This isn’t a slow cooker meal, so disregard the crockpot. Also disregard the cantaloupe. That’s not a part of this story either.
To me, a great recipe has inexpensive, common ingredients, makes plenty of leftovers, and causes inadvertent sounds of satisfaction. This recipe was good, not great, but easy and made enough for lunch today. Qualifies as a keeper for me!
A few tips:
-This is basically a chili that is sort of taco-y. To enhance the taco-ness, I would have used a packet of taco seasoning in my ground beef, in addition to the cumin, chili powder, and oregano.
-Go for mix-ins. The recipe suggests cheese, sour cream, avocados, corn chips. If we weren’t watching carbs, I would have done them all!
-I used considerably less broth than what was called for. I used about half, because we like a really thick chili.
-Did you know there’s a “right” way to dice an onion? I didn’t. In case you want to try it, here’s a tutorial from The Kitchn that made me feel like a pro.