The weather here in Kansas City is finally gorgeous. We have been having sunny, mid 70 degree days. Those of you who have been with me for awhile know how thrilled this makes me. I have made no secret of my detest for winter, so finally having days that are as close to perfect as I think we get in Kansas just makes life all the better!
Yesterday we spent the entire day..from sun up to sun down, outside. The kids played and played and played. We all got our first sunburns of the season (apparently a requirement with fair haired, fair skinned kiddos) and came inside at the end of the day absolutely exhausted.
So, on days like this, what does everybody crave for dinner? What is the official meal of carefree spring days? How about a big, steaming bowl of hot chili? No?? Yeah… chili in 70 degree weather is just about as much of a perfect match as Star Jones and Al Reynolds… which is not a match at all.
Being the rule breakers that we are, our family did enjoy big steaming bowls of chili for dinner. The reason being I have had this recipe from the March 2008 issue of Everyday with Rachael Ray bookmarked for quite some time and I couldn’t stand the thought of waiting until winter comes along again to give it a try. It won the magazine chili cookoff and for very good reasons. This chili is hearty, robust and soooooo good. I think it just might be our new go to beef chili recipe.
Tex-Mex Corn Chip Chili (March 2008 issue of Rachael Ray Magazine)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb lean ground beef
- 1/2 sweet onion finely chopped
- 1 garlic clove finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15 ounce can black beans
- 1 15 ounce can pinto beans
- 1 10 ounce can tomatoes and green chilies
- salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- 12 ounces monterey jack pepper cheese shredded
- 1 10 ounce bag corn chips, such as Fritos
Instructions
- In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
- Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
This is one of those great from-the-pantry dishes. Except for the corn chips, I have everything else in my pantry all the time.
Chili is really perfect anytime- when you’re hot it’s hotter and when you’re not it’s hotter 🙂
Lol at the Star Jones comment. 🙂
Truth be told, I crave chili and soup sometimes in the heat of summer. I have a hard time with seasonal eating!
Yeah, I enjoyed that same weather too. I even played hooky from work (preplanned before I knew the weather because I had to be up at The Boy’s school over lunch), but let me tell you: I was outside as much as possible! The only place I received a bad burn was where my shorts rode up a bit from where I had put lotion… this has got to be the second weirdest burn I’ve ever had.
We were going to have beef and noodle soup that was going to go swimmingly with all the rain KC has received of late, but I saw the errors of my ways and grilled pork chops instead. AHHH… it was grilling bliss!
That looks totally delicious, I love chili any time!
My most memorable days are spent outside. It’s also the only time exhausted actually feels great, when you’ve come in after a day outside playing around!
By the way, I don’t think I’ve mentioned yet how much I LOVE the new site. GREAT job!!
This chili looks pretty tasty and I’m not really a chili fan. Rachel can always cook something up can’t she? I didn’t realize you were in KC. Mom and I are headed up there sometime in the next month to do a little shopping. Have a great weekend!!
This looks YUM! What is a dutch oven??
We had chili about two weeks ago and it was divine. But we’re past the perfect days of spring and headed into the hi 80’s most afternoons now so your chili will have to wait.
Sounds lovely. And those are some really wonderful pics of “we”!
I’m glad to hear KC is getting warmer! I’m heading there from Cali next week to visit family.
A few weeks ago, I actually made your white bean chicken chili and posted on my blog that its the perfect chili for the springtime! I always love a good chili–thanks for the great recipes.
Love your blog! Just discovered it today. And I too enjoy Rachael Ray’s recipes. I do try to cook seasonally as I need that rhythm in my life. But occasionally I find myself craving a “summery” recipe in winter (we call this forcing spring!) or a “wintery” recipe in the summer (usually on a rainy day). Glad you guys enjoyed your chili! I will have to try that one.
It looks like spring here in the Pacific NW. We have had a very wacky spring…had snow a week ago- in late April. It’s so unheard of! Here’s to warmer weather! 🙂
Your new blog look is AWESOME!!
OMG! Want it! That looks delish . . . and I love the new design. Very nice.