Beef Chili

All right! We have finally made it to March and got a tease of Spring! On Friday we managed to get outside without a jacket. We celebrated Nicole's birthday and my contribution to the evening was dessert, a Piece Montee made of cream-filled puffs and caramel.

Meanwhile, in Paris, my friends are having a nice Saturday lunch out on the deck! Just wait!

Wait for...? Winter to be back! More snow and ice, one snow day, and temperatures below freezing. And so, to avoid complete depression, I reverted once more to comfort food: a Chili!

Beef Chili

3 lbs ground beef
2 large red bell peppers, chopped
2 medium onions, chopped
2 carrots, diced
2 celery sticks, diced
1/4 cup chili powder
4 Tbsp Paprika
2 tsp Cayenne pepper
2 Tbsp dried oregano
Salt and Pepper to taste
2 Tbsp unsweetened cocoa powder
2 small cans of beans, your choice
2 large cans of peeled tomatoes

Shredded cheese (cheddar, Monterey Jack...)
Creme fraiche
Fresh Cilantro

In a large skillet, saute the onions, the peppers, carrots and celery until tender, about 5 minutes. Remove from the pan and set aside.

In the same skillet, saute the ground beef until cooked, crumbling the meat with a wooden spatula, about 8 minutes.

Add the spices and mix well. Add salt and pepper. Add cocoa powder. Mix well.

Return the vegetables to the skillet, add the beans and the caned tomatoes.

Cook on low heat for about 40 minutes so that the flavors have time to blend.
Serve in a soup bowl with a dollop of Creme Fraiche, some shredded cheese and a sprinkle for cilantro.