Chili/Stew

I have been in a real chili/stew mood lately. I love how versatile chili and stew are. You just find a lot of beans and veggies that you love, get some beef or ground turkey if you're a meat lover and throw it all in a pot. Yum! I really enjoy trying new variations and the cold damp weather lately is perfect for this kind of meal. My initial intention this week was to make chili but since I've never actually made "traditional" chili, it didn't really end up as what most people might call chili. But who cares what you call it as long as it tastes good, right? I've made two different kinds this week and while they were both really good the second one was way, way tastier!! Also, Husband approved. He's actually a better cook than I am and a bit of a food snob, so his approval was much appreciated!

The first one was pretty simple:

1 cup lentils

1 lb ground beef

1 can black beans

1 thick slice white onion diced

1 thick slice purple onion diced

3 or 4 stalks of celery minced (optional)

Use whatever spices you like to taste. I used:

garlic

black pepper

salt

cumin

The second chili stew (which I'm enjoying leftovers of right now!) is a bit more involved but still supper easy to make!

1 cup lentils

1 lb ground beef

1 can black beans (I didn't drain these because I like the liquid that they're in)

1 can pinto beans (drained)

1 can dark red kidney beans (drained)

1 can chick peas (drained) (optional)

1 can cream style corn

1 small can original Rotel

about 1/3 of a green pepper diced

Again use whatever spices you like to taste. For this one I wanted it a bit spicier so I used:

garlic

black pepper

cumin

salt

red pepper

red curry powder

For both stews, start with a large pot and bring the lentils to a boil in about 2 and 1/2 cups of water. Once it starts to boil lower the heat to medium low and let it simmer for 15-18 minutes. While that's simmering, brown the ground beef in a frying pan and drain off the fat/grease. Once the lentils are done, add everything else into the pot and continue to simmer, stirring every so often until its all nice and hot. I added about 1 and 1/2 cups of water but feel free to add more if you like it more soupy.

Husband and I like to crunch up whole wheat saltines into our stew as well. Mmmmm....

Anyone else love chili/stew a much as Husband and I do?