On a cold winter night, there's nothing quite as satisfying as a supper of hearty comfort food -- chili for spice, pasta for energy and cheese for gratification, all cooked up in a cozy warm kitchen.
Here's a quick and easy recipe that's a great winter favorite at our house.
2-3 TBSP extra virgin olive oil
1 lb. lean ground beef
1 medium onion, chopped
1 15.5 oz. can chili beans or red kidney beans, drained and rinsed
1 4.5 oz. can chopped green chile peppers
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 Cup beef stock
Pasta of choice: spaghetti, linguine or fettucini (We like a colorful mix of spinach, tomato and whole wheat linguine.)
Shredded cheese: cheddar and/or jack
Fresh cilantro, coarsely snipped
In a large skillet sautée onion and ground beef in olive oil over medium heat until beef is fully cooked (no pink!).
Stir in chili beans, green chiles, cumin and chili powder.
Add stock, reduce heat and simmer uncovered, stirring occasionally, until liquid is reduced by half.
While chili simmers, cook pasta to al dente, drain and keep warm.
Spoon chili over pasta and top with cheese. Microwave until cheese is melted -- about 30-40 seconds.
Garnish with sour cream, scallions, cilantro and/or jalapeños.
Serve hot, with a side dish of "Blue Chip GuacaMollie" (recipe coming soon).
Serves 4-6, depending on appetites.
Keep leftovers in refrigerator to reheat later. The chili is even tastier after flavors have merged overnight.