Not sure what the weather is like where you live, but where I live there is still a cold nip in the air. Here in the Maritimes, this is the “I don’t know what to wear” season. One day it is sunny and plus 10°C and the next day it is snowing and minus 10°C.
I am not complaining. I take comfort in the knowledge that vacations, gardening, barbecues and lounging on the deck with a glass of wine in one hand and a book in the other are not too far away!
While we are still experiencing cooler temperatures and before we hit the blisteringly hot days of July and August I wanted to share “my” recipe for Confetti Chili.
Not only is it a great dish to warm up with on a cool evening it is also the perfect make ahead dish to take along when you head to the cottage or on a camping trip. There is nothing like snuggling in front of a campfire with comfort foods, like a big bowl of chili.
This Confetti Chili is hearty, a snap to make and tastes heavenly. It freezes very well or you can easily cut the recipe in half if you don’t want such a big batch. I love that you can make it way ahead of time and just pop it in the freezer for later.
When I said “my” recipe I was fibbing just a little, because this Confetti Chili recipe is actually a merging of my husband’s and my son’s chili recipes. It is the perfect choice when you are looking for something quick and easy that will warm you to your toes!
I hope you will love it as much as we do!
- 2 lbs lean ground beef
- 3 onions chopped
- 4 large cloves of garlic, chopped
- 1 green bell pepper, chopped (I didn't have a green pepper so I substituted with a yellow pepper)
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 - 341 ml (12 ounce) can corn niblets - do not drain (or 1½ cups) frozen corn niblets
- 2 - 796 ml (28 ounces) cans diced tomatoes - do not drain
- 2 - 540 ml (19 ounces) cans red kidney beans - do not drain
- 2 tablespoons cumin
- 2 tablespoons chili powder (or more, depending on your heat preference)
- ½ tsp. hot red pepper flakes (or more depending on your heat preference)
- salt & freshly ground black pepper, to taste
- GARNISH - chopped green onions
- In a dutch oven, over medium heat, scramble fry ground beef until brown. Drain any excess fat.
- Stir in onions and bell peppers. Cook 5 minutes more to soften vegetables.
- Season with cumin, chili powder, hot pepper flakes and pepper.
- Stir in the corn niblets, diced tomatoes and red kidney bean with their liquid.
- Simmer over low heat an additional 1 - 1½ hours
- Spoon into bowls and serve with a sprinkle of green onions or a dollop of sour cream and a sprinkling of grated cheddar cheese.
As always, if you have any questions at all feel free to ask and I will do my very best to answer. (Or…in this case I will ask my hubby or son!)