Winter Chili

When the wind is cold and the snow is on the ground, what better menu item to warm you up than a nice warm bowl of chili. The simple yet flavorful creation is one that is sure to make everyone happy. The addition of cinnamon and syrup give you sweet with the heat, and really makes a surprising and tasty finish to each bite!

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The Tools

• Heavy Pot (such as a Dutch Oven, but a large pot will do)

• Wooden Spatula

• Can Opener

• Cutting Board

• Knife

• Small Mixing Bowl

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The Ingredients

• 2lbs of Ground Beef (I prefer 80/20)

• Olive Oil

• 1 Large Vidilia Onion- Chopped

• 1 Tbsp- Cumin

• 1 Tbsp- Smoked Paprika (You'll Thank Me)

• 1 Tbsp- Chili Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Dried Oregano

• 1 Tsp Cinnamon (I know it sounds weird, but trust me on this! Of course take it out if you're allergic- can't have you dying on me!)

• 2 Cans Crushed Tomatoes

• 1 Can Pinto Beans

• 1 Can Red Kidney Beans

• 1-14oz Can Tomato Paste

• 1 Can Beer (Non Flavored)

• 1/2 Cup Maple Syrup (You Can Use Sugar Free)

• Salt & Pepper to Taste

• Optional: Cheddar Cheese (Shredded), Sour Cream.

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Let's Cook!

1. Combine all dry spices together in a separate small bowl and set aside.

2. Over high heat drizzle olive oil into bottom of pot- enough to coat the bottom. Add ground beef and brown.

3. Cook meat down until the majority of the liquid/ fat cooks out- leave a little oil/fat remaining. Once the majority of the liquid/fat has evaporated, turn burner down to medium heat.

4. Add onion and cook for a couple of minutes until translucent. Add salt & pepper.

5. Add beans, tomatoes with liquid, beer, tomato paste and beer. Mix well!

6. Gently sprinkle dry spices, syrup and mix.

7. Bring burner back up to medium-high heat and bring chili to slight boil, mixing occasionally to prevent burning.

8. Once chili comes to a boil, turn burner down to low and cover pot. Let chili slowly cook for 45 min*, occasionally stirring.

9. Once properly simmered and combined, serve in a bowl and enjoy! Top with a little shredded cheddar cheese and a dollop of sour cream!

Chef Suggestion

• Serve with/over corn bread

• It ALWAYS tastes better the second day and even cold!