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Adapted from thekitchn.com and easyfamilyrecipes.com
Chili Prep Time: 10 minutes
Chili Cook Time: 50 minutes
Chili Makes: 12 cups
Chili Serves: 8 to 10
Ingredients
*Ingredients purchased at the Saratoga Farmers’ Market
1 medium yellow onion*
3 cloves garlic*
2 (about 15-ounce) cans kidney beans
2 tablespoons olive oil
3 tablespoons tomato paste
2 pounds ground beef, preferably 80 to 85% lean*
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder*
1 tablespoon ground cumin*
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano*
1 teaspoon paprika*
1/4 teaspoon cayenne pepper (optional)*
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar
Instructions
Dice 1 medium yellow onion (about 1 1/2 cups). Mince 3 garlic cloves. Drain and rinse 2 (about 15-ounce) cans kidney beans.
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Add the beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.
Chili filled Potato Bowls
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
*Ingredients purchased at the Saratoga Farmers’ Market
Baked potatoes*
2 cups leftover chili
1 cup shredded sharp cheddar cheese*
1/4 cup sour cream*
1/4 cup green onions, or chives*
1/4 cup crispy crumbled bacon, optional*
Split baked potatoes and fluff with a fork.
Top each baked potato with 1/2 cup chili, crumbled bacon, and cheddar cheese.
Bake for 10-15 minutes or until cheese is melted and chili is heated through.
Top with sour cream and green onions and serve immediately. Enjoy!
Note: Bake the potatoes while the chili is cooking.
This week’s article: Football Season at the Market
The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
