This winter, I completely abandoned all intention to eat healthy, homecooked meals and instead ran around gleefully chowing down on all the high-sugar, high-fat foods I could find. For a long while there, not a day went by without my eating at least one cookie. Or slice of cake. Or bag of chips. Honestly, I wasn’t too particular.
But as I have finally eased into winter (yes, it takes me a while), I’ve begun to calm down on the constant snacking. I have yet to return to my spring/summer habits of cooking daily, well-balanced meals, but I’m getting there. Slowly.
In an effort to be a bit better about homecooking, I turned to my favorite chili recipe. If you’re having to trudge home through rain, wind, and snow like I do, it’s such a relief to have a big bowl of this comforting chili waiting for you at home! It’s the cinnamon that makes the dish, I swear.
Ground Beef & Chicken Sausage Chili
Based on Trader Joe’s Veggie Chili recipe.
Yield: 6-8 servings
Nutrition: 375-500 calories a bowl. You can lower the calorie count by substituting the meat with ground turkey, leaner ground beef, vegetables, or other lower calorie options.
- 2 tablespoons vegetable or extra virgin olive oil
- 1 large yellow onion, diced
- 3 jalapeños, diced*
- 6 cloves garlic, roughly chopped
- 1 pound lean ground beef (I used 85% lean/15% fat)
- 1 package of uncooked chicken sausage (squeezed out of the casing)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 28 ounce can crushed tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
*If you’re not a fan of spicier foods, use 2 jalapeños: one seeded and diced, the other diced with seeds.
Set a large pot over medium heat. Add the oil, diced onion, diced jalapeño, and garlic. Stirring occasionally, sauté for about 10 minutes or until the ingredients are fragrant and the onions are soft and translucent.
Add the ground beef and chicken sausage to the pot, breaking up any big pieces with your spatula. Cook until the meat is browned, stirring occasionally. All the remaining ingredients, including herbs and spices, can now be tossed in. Mix the pot well and set on high heat.
Once the chili comes to a boil, lower the heat, put a lid on, and simmer for an hour. Remember to give it a good stir every 15 or so minutes.
Serve with your choice of sour cream, shredded cheese, and/or cornbread.