By Victoria Hart Glavin of Tiny New York Kitchen
It’s cold outside and the perfect time to make a batch of Game Day Chili whether you’re watching sports or not. During winter months I like having a pot of chili on the stove for easy and satisfying meals.
1 Pound Ground Sirloin
1 Onion (Diced)
2 Garlic Cloves (Minced)
1/2 Red Bell Pepper (Sliced)
4 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
3 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/8 Teaspoon Red Pepper Flakes
1/8 Teaspoon Ground Cinnamon
1 Ounce Dark Chocolate
In a large-size skillet, brown ground sirloin over a medium heat for 5 minutes. Remove from pan and transfer to bowl. Make sure to leave fat in pan. Sauté onions and garlic for 5 minutes. Remove from heat.
In large-size soup pot, add browned sirloin, onions, garlic, beans, tomatoes, red bell pepper slices, chicken broth, kosher salt, pepper, chili powder, cumin, red pepper flakes, cinnamon, and dark chocolate. Turn heat to low and simmer for 90 minutes. Stir occasionally. Ladle into bowls and garnish with grated cheese.
Prep Time: 20 Minutes
Cook Time: 100 Minutes
Total Time: 120 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.