Beef Chili with Fresh Tomatoes

Beef Chili with Fresh Tomatoes

Ingredients:

• 2 cups cooked pinto beans or kidney beans

• 1 1/2 lb cubed cooked beef

• 3 large tomatoes, peeled and diced (with juice)

• 1 can tomato paste

• 1 small summer squash, diced

• 1 medium onion, chopped

• 3 garlic cloves, chopped

• 1 10-oz package fresh baby spinach

• 1 tbsp canola or vegetable oil

• 3 cups beef/bean broth

• 1/2 tsp coriander seeds, toasted and ground

• 1 tsp cumin seeds, toasted and ground

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• salt to taste

• 1 sprig fresh thyme, about 2 tsp

• 1 sprig chopped fresh oregano, about 1 tbsp

• shredded sharp cheddar for serving, optional

• sour cream for serving, optional

1. Heat oil on medium heat in a large soup pot, add onions and cook, stirring occasionally for 5 minutes until onions are soft and slightly brown.

2. Add garlic, cook 1 minute. Add cooked beef, beans and seasonings. Stir to combine and cook for about 3 minutes, allowing seasonings to incorporate into the beef mixture.

3. Add the diced tomatoes with juice and herbs.

4. Pour in the beef broth (or bean broth), tomato paste and salt to taste. Stir to combine, cover and bring to a boil. Reduce heat to low and cook for 30 minutes, stirring occasionally.

5. Add the diced summer squash and cook for 15 minutes.

6. Stir in the baby spinach, incorporating into the chili. Taste, add more salt if necessary.

7. Serve with a dollop of sour cream and shredded cheddar, if desire.

Serves: 4 to 6

Notes&Tips:

• Chili is an all time favorite for when the weather begins to turn cold and when it's raining. I have not made this dish in a while even though my family loves it. This was due to some dietary restrictions. At the grocery store recently, I said hello to a fellow customer as we were picking up the same item. In our conversation this fellow shopper wanted to know if I was going to make Chili as that was his family's plan for dinner. I was not. But I found myself reminiscing about chili the next few days. Then it rained - not some annoying little drizzle, but a solid downpour off and on throughout the day. And that's how I decided to make Chili.

• Generally, when I'm making a soup with beef, I like to buy beef shanks and cut the meat off the bone into chunks or cubes, cover with water and bring to a boil, then lower the heat and simmer for 1 1/2 to 2 hours. I also would put the bone in to simmer as it has that delicate delectable marrow that slips off your tongue straight down your throat after it's cooked. Do not toss the beef broth as this can be used in your soup or stew.

• Soak 1 cup of dry beans overnight for this recipe. When ready to cook, discard water, place in a large pot and cover with fresh water. Bring to a boil, lower heat and simmer uncovered for about 1 hour. You can infuse flavor into the beans while cooking by adding onion and herbs. If you're weary of cooking dry beans, substitute for 1 can of pinto/kidney beans.

• When selecting tomatoes for this recipe, choose firm but ripe tomatoes that has beautiful red skin. Peel the tomatoes with a tomato peeler or place in boiling water for 30 seconds, immediately transfer to a bowl of ice cold water. The skin will be easy to remove. Use the juices of the chopped tomato in your Chili.

• I did not use chili peppers in my Chili but if you like chili peppers, add one or two depending on the level of heat you desire.

• This Chili was rich in taste and delicious. You will ask for seconds or want to hide the leftovers for lunch the next day!