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Chili - Savory, Mild and Brothy

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Ingredients
  

  • 2 tbsp olive oil
  • 1 tsp anchovy paste may omit, but I wouldn't
  • 1 medium yellow onion diced
  • 1 garlic clove minced
  • 1 C water
  • 1 1/2 lb ground beef
  • 2 C beef stock
  • 1 28 oz can San Marzano tomatoes crushed with the sauce
  • 1 15 oz can organic tomato sauce
  • 1 15 oz can organic hot chili beans in sauce
  • 1 15 oz can organic dark red kidney beans
  • 1 tbsp cumin powder
  • 1 tbsp chili powder
  • 1/2 tbsp sugar
  • 1 tbsp apple cider vinegar very important!
  • * 1 pinch saffron threads optional
  • Salt to taste
  • Add water for a thinner broth or reduce the amount of beef broth by 1 cup for a thicker chili.
  • ** Saffron threads bring out the flavor of everything but it is not totally necessary.

Instructions
 

  • In a large skillet, heat the olive oil on medium heat. Add the anchovy paste and stir. Add the onions and cook until clear. Add the garlic and cook one minute.
  • Add 1 cup of water to a large stock pot over med/hi heat. Stir in the ground beef and cook until done. Drain water off and return to heat.
  • * If you want chunkier pieces of ground beef, skip the water and brown the meat by itself. Then drain any fat off.
  • Add the onion and garlic mixture to the pot. Add the crushed tomatoes and the rest of the ingredients except the salt.
  • Cook on med/hi until it just starts to come to a boil then turn the heat down to med/low.
  • Allow to simmer for at least one hour.
  • Salt to taste and serve hot with your favorite toppings.

Notes

Recipe by: Connie Murray @happybellyfoodie.com