Wednesday, November 3, 2010

The Perfect Meal For a Cold Night

On Saturday I enjoyed a delicious brunch with friends who I hadn't seen in a while. It was great conversation and amazing food. And for the life of me, I can't figure out why I didn't take a picture of my meal! I mean, it was incredible. I highly recommend Cafe Mogador in the East Village. 

Then, on the way home I stopped by Whole Foods. I had a few things to pick up but while meandering through the market I realized something warm and comforting was needed for dinner. I also realized I hadn’t had meat in over a week.

The light bulb went off – CHILI! With beef. I haven’t made chili with beef, or turkey, for a long time. Since I was at WF’s, one of the few places where I can trust the meat sources, I opted for the 85% lean grass fed ground beef.

Woody was out for the afternoon/evening fulfilling his duty as a Board member for the NYC MSU Alumni Club, so I welcomed him home later that night with a pot of chili simmering on the stove! Not a bad way to console him after a heartbreaking loss for our football team.

I’ve just been using a small-ish sized soup pot lately when making chili so we don’t have a week’s worth of leftovers, but there was still plenty for Sunday night as well (which was great because it meant I didn’t have to cook Sunday night)!

Thick & Hearty Meaty Chili
¾ lb 85% lean, grass fed ground beef
1 28oz can diced, low sodium tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
12 grape tomatoes
¾ cup chopped veggies (zucchini, summer squash, green pepper, onion)
¼ cup ketchup
2tsp herbs de provence
Ground pepper to taste

1. Brown ground beef in a skillet on medium heat, drain grease
2. Chop veggies, add to soup pot (sprayed with cooking spray) with the grape tomatoes and heat to soften
3. Add diced tomatoes, black and kidney beans, beef, ketchup, herbs and pepper.
4. Stir ingredients together and let simmer for at least two hours. The grape tomatoes should shrivel a bit, almost to the point of popping (it’s okay if they do!)

I think chili is even better the second day, so it’s great for leftovers! There isn’t a lot of liquid in this one, so, as the recipe name implies, it’s pretty thick and hearty!

I served it with a side of butternut squash and a piece of Six Point Ale bread from Orwasher's that we picked up at a farmers market that morning.

It was the perfect meal for that night!

I have really awesome plans for tonight! If you follow me on Twitter, you might have seen what they are, but if not, you'll just have to wait till tomorrow to find out! I'll give you one hint: it involves the "Mayor of Running" and an Olympian!

What's one of your favorite cold weather comfort foods?
today's workout -
10.5mile bike
2x40sec plank


Robyn @ Wannabe Writer Runner said...

You can never go wrong with chili! I still haven't ever made butternut squash.

Julie D. said...

Yum!! I keep meaning to put chili on the dinner list!! I'll have to make this one. Love your NYC faves page...hope to visit someday soon!!

Molly said...

I love how you added the grape tomatoes! I put a square of very dark chocolate in my chili, adds just a bit of richness.

Barbara said...

Sounds and looks soooo good. Will have to make chili Sunday. We've split 2 acorn squahes the last few days and used cherry salsa instead of butter , etc. so good.

Have a great time tonight. Hopw the weather cooperates.

hbobier said... sounds so good! I haven't made a pot of soup yet this year, but I will soon enough! And the side of butternut squash is such a good idea. I'll have to try that!

Lauren said...

Chili is a great comfort meal, especially in these cold temps!

Trish said...

I love chili! I also loved the oatmeal this morning. It stuck with me foooorever! Which is awesome :) Thanks again for the recipe!

AM-GoalsfortheWeek said...

freakin' good...yummmm...;-)

Quay Po Cooks said...

Chilli is always welcome in our home... we are all chilli heads! this looks AWESOME!