Pretty Chunky Chili

I was originally inspired by Crackers On The Couch 4-bean chili recipe, but I worked with the ingredients I had in my house and this is what I came up with. I think this was actually my first time making my own chili, it came out looking quite pretty (as far as chili's go) and it definitely has a little kick to it. If you decide to eat this the next day (or days to come) I find the thyme and chili oil in this seem to tame down a bit. This recipe has fiber, protein, healthy oils, vegetables, herbs, and spices to help kick start your metabolism, YUM. Looking for a bit of music to cook with? Then click here for my playlist.

1 lb - Lean Ground Beef
1 Can (15.5 oz) - Dark Red Kidney Beans
1 Can (16 oz) - Garbanzos AKA Chick Peas
1 Can (6oz) - Tomato Paste
1 Medium - Tomato, diced
1 Medium - Onion, chopped
1 Tbsp - Sea Salt
1-2 Tbsp - Extra Virgin Olive Oil, certified
1/2 Tbsp (add more for spicier) - Red Chili Hot Oil
1 small sprig - Thyme, fresh

-Season to your liking-

Lawry's Chile & Garlic Seasoning
Cayenne Pepper, ground
Black Pepper, ground
Ginger, ground

Put the kidney beans in a large pot on low heat. Once the kidney beans come to a low boil add in the paste, garbanzos, sea salt, ginger, chili oil, thyme, and tomatoes. Stir occasionally.

Fry up the onions and olive oil on medium-low heat until they start becoming a bit transparent. Add in ground beef with the onions and season to your liking with chile & garlic, pepper, and cayenne. Break apart meat as you cook using a spatula and cook until the meat is no longer pink. Once cooked add in the mixture to the kidney bean pot. Cover pot and allow to simmer on low heat 15-20 minutes (or a bit longer if you choose) stirring occasionally. Remove pot from heat, remove lid, and allow to cool 8-10 minutes, stir again before serving.

*You can garnish this with a bit of shredded cheese (like cheddar) on top if you like. Serve this along side some thick scooping chips, crackers, or even corn bread.

This recipe makes around 7 Cups of Chili.