Snow Day Chili Recipe

Double the ingredients if you want to feed a crowd or have ample leftovers for later.

Potatoes & Carrots, cut into 1/2" cubes 
1 lb Bellair Ground Beef
1 can each of Black and Kidney beans, drained
Onions, roughly chopped
Garlic, minced
Crushed Tomatoes (Opt: Frozen Bellair Tomatoes)
Spices: Cumin, Chili powder, Cayenne, Black Pepper, Salt

Start by roasting your potato and carrot cubes in the oven (385 degrees). This brings out a nicer flavor than just letting them cook in the chili pot alone. While those are roasting, brown your ground beef and set aside (careful not to over cook.) Sauté onions in fat of your choice (like a blend of olive oil and butter). Add garlic once the onions are translucent or a little caramelized. Add beans, crushed tomatoes, roasted potatoes & carrots, and ground beef. Bring your pot to a simmer and let the ingredients integrate. Season to your liking. I used the following ratios for a mildly spicy chili: 1 Tbsp Cumin, 1 tsp each Black Pepper & Salt, 1/2 tsp each Chili & Cayenne. 

Let your chili cook for 30 min to an hour. While  you wait, I highly recommend making a side of cornbread or biscuits. We recommend Deep Roots Milling cornmeal or bread flour.