Homemade chili

I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.

Recipe from Summer Harms

Ingredients

• 1 small onion, diced
• 2 cloves garlic, minced
• 2-3 carrots, peeled and thinly sliced
• ghee, avocado oil, or coconut oil
• 2 tsp smoked paprika
• several cracks of fresh black pepper
• 1 1/2 tsp salt
• 1 T chili powder
• 1 pound ground grass-fed beef
• 1 1/2 cups salsa
• 15 oz tomato sauce
• 1 can chickpeas
• 1 heaping cup dry lentils
• 5-6 cups chicken broth
• 1-2 cups cooked rice (optional)

Directions

Heat large stock pot over medium heat, add 1-2 T ghee, when melted and "shimmery," add in veggies and seasonings. Once slightly softened, add in beef, breaking it up with a spatula. Once meat is browned, add in salsa, tomato sauce, broth, lentils, and chickpeas.

Bring to a boil, briefly, and then turn to medium low and let simmer for at least 40 minutes.

If we have it on hand, or we want even more filling chili, sometimes I stir in cooked rice.

Serve topped with cheese, sour cream (him), sliced avocado (me), with a side of tortilla chips or crackers (both of us). Enjoy! Makes a large batch, perfect for freezing. And the perfect rainy, autumn meal.

This freezes beautifully, so I usually put a few (cooled) servings straight into the freezer for easy meals in the future!