D-Hall Chili

Now I know that winter is pretty much over, but I didn’t get this blog until a week
ago so unfortunately I wasn’t able to give you this post to eat in a respectable
temperature but I honestly still think you’ll enjoy it.


I know some of you are about to start doubting this recipe but its honestly much
better than you might think from dining hall ingredients.

Head over to D-hall, preferably at lunchtime, for two reasons
1. You can grab all beef patties from Kivo meat section rather than flower-shaped meat patties from the grill side.
2. You can make the chili right after lunch so it will be ready to eat for dinner

Grab a to-go box and head to Kivo for three burger patties, no bun, The recipe calls for half a pound of raw beef but in chili you brown the meat before you add anything else so really the cooked burgers are just saving you a step. Fill up enough to have half a cup of onions. Figure that’s about a big handful.

Green peppers might be hard to separate from the red ones but I honestly think they will add just perfectly to the chili. You will only need a small handful of those; honestly this is completely your choice. If you love meat and hate peppers add a burger and skip the veggies. For most chili recipes they are going to ask for canned tomato sauce and diced canned tomatoes so your recipe might have to simmer a big longer to be less runny and it might not work perfectly. I would probably say grab some tomatoes from the salad bar but grab most of them from the burger area where they have larger round tomatoes as opposed to the cherry tomatoes in the salad bar. Fill up the rest with a cup of red kidney means that fills about one blue cup. Now I’m going to attach instructions that list a whole bunch of spices to add but honestly whatever basic spices you have will be just fine. I never leave a dish without salt black pepper, garlic powder, and cayenne pepper or red pepper flakes.

1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers.
Sauté for about 5 minutes, or until beef is browned. Drain excess fat.

2. Add the chili powder, garlic, bay leaf, cumin, Chile peppers, tomatoes, tomato sauce and salt and
pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring
occasionally. Stir in the beans and heat through.

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