Coriander Chili

This hearty winter chili won’t disappoint. It hits the spot on a cold winter’s day. Something hearty, simple, and filling are just what a cold winter outing calls for. Feel free to make this vegetarian too for a wholesome veggie option. I hope you make time for a wintery outing this week!

Coriander Chili:

Serves 6-8

Ingredients:

Olive Oil

2 medium sweet onions, chopped

3 large garlic cloves, minced

2 red bell peppers

1 green bell pepper

1 yellow or orange bell pepper

5 tablespoons of jalapeños, chopped

1 lb of roma tomatoes diced or 18 oz can

2 tablespoons of tomato paste

2 ears of corn, shucked

1-2 lbs of ground beef

1 can of kidney beans

1 can of black beans

1 tablespoon of cumin

2 tablespoons of whole coriander seeds

1 tablespoon if chili powder

2 tablespoons of white vinegar

salt and pepper to taste

Toppings:

green onions, chopped

chilies, chopped

sour cream

shredded extra sharp cheddar cheese

cilantro

lime wedges to serve

Note: If you want to use dry beans, soak them overnight by filling a large bowl of water until it covers the beans completely with a few extra inches over. Cook them in the chili for an additional 35-40 minutes.

In a large dutch oven over medium heat, add a few tablespoons of olive oil. Once heated, add the onions and cook them for 2-3 minutes until translucent. Add the garlic and cook for another 2 minutes until it becomes fragrant. Be careful not to let them burn!

Using a wooden spoon, transfer the onions and garlic into a small bowl and set aside.

Over medium heat add a few more tablespoons of olive oil and add the peppers and cook for about 8 minutes until they are softened, stirring frequently. Add the tomatoes, tomato paste, and spices.

Add in the ground beef and gently break up the chunks with the back of the spoon. Cook until the beef is no longer pink.

Stir in the beans and corn until the chili is well combined. Cook on low heat with the lid slightly ajar for an hour or so until it has thickened and reduced down a bit.

Serve with the chopped cilantro, chopped chilies, green onions, shredded cheese, and sour cream if you desire.

Transportation:

There are a few options for keeping your food hot for your picnic. If your picnic spot is a little off the beaten path, pack the chili in a screw top thermos or metal canister which are easy to carry in a bag or backpack. Serve in enamel bowls, which help to retain heat. If you are heading out in your backyard or not traveling far for your sledding adventure; once the dutch oven has cooled slightly wrap and tie a dish or tablecloth around the whole pot. It makes it easy to hold and handle while you carry it in your sled, cart, or your car.

Your cooler isn’t just for keeping items cold. The insulation of the cooler also keeps heat in as well. An hour before your leave for your picnic, heat your oven at 300’F. If you can find a few bricks (yes bricks) laying around the house or garage, place a them into the oven and heat them for about 30 minutes. Using a pot holder, pull out the bricks and wrap them with a thin dish cloth. Place and layer the bricks in the cooler. Be careful that the bricks don’t touch the bottom of the cooler because they may warp or melt the bottom. Nestle the bricks around the dutch oven and any other dishes that need to be kept warm. This can be heavy so save your back (and frustration) and use a wheeled cooler or sled.

Note: Everything seems to slow down in winter and getting the family all dressed for a winter outing can be an ordeal to say the least. Prepare the chili a day or two in advance to save some time when everyone can’t seem to find their other mitten! Plus it taste better when it has thickened and the flavors have subtlety melded together.