Chili is the top meal to serve the family on those cold and damp days at the cottage.
Not only does it warm us up, a bowl of chili also provides the energy we need to do our cottage chores.
Here is a great chili recipe for the cabin.
Kathy’s Cottage Chili
Preparation Time: 25 Minutes
Cooking Time: 2 to 3 hours
Makes: One big pot for several people
The Ingredients You Need
1 kg of lean ground beef (2.2 pounds)
1 can of tomato sauce 680ml (23 ounces)
1 can of tomato paste 398ml (13.5 ounces)
1 can of diced tomatoes 540ml (18 ounces)
1 or 2 cans of dark red kidney beans (depending on how you prefer your chili)
1 medium size onion – chopped
1 cup of celery – chopped
1 medium size carrot – shredded
2 packages of chili seasoning mix
1.5 cups of chicken stock (add a bit more or less depending on the desired thickness of the chili)
2 cloves of garlic – minced
The Gear You Need
Large stock pot or Dutch oven
Shredder – for the carrot
Mincer – for the garlic
How to Prepare the Chili
In the pot or Dutch oven sauté the onions, carrot, and celery until tender. Remove them from the pot and set them aside.
In the same pot, brown the ground beef, draining off any grease or liquid in the bottom after browning.
Next, add the onion, carrot, celery, and garlic to the browned meat.
Mix in the packets of chili seasoning while stirring the chili well.
Now add the tomato paste to the meat mixture while stirring and cooking for 2 to 3 minutes.
Add in the diced tomatoes and kidney beans (including the juices). Do not drain them.
Let the entire works simmer for 2 to 3 hours.
This chili recipe is great for preparing ahead of time in the city before heading to the cabin. It freezes well and is quickly reheated on the stove or in the microwave at the cottage. Consider freezing the chili in serving size bags or containers that can be used for keeping other food cool in the cooler on the way to the cabin. The containers can then be washed and used again later, making this a garbage-free meal.