It’s officially sweater weather!
During the colder, shorter late fall and winter months, I like to meal prep some soups, stews and chilis.
I make them more than I need, eat some, and freeze whatever is left for later because no one needs to eat chili for 10 days straight.
Well, maybe if it’s THIS chili.
The best thing about chili is that it's simple and you can customize it to your taste. You can add more or less heat, and even throw in an unusual spice to give it some flair (think garam masala or berbere spice!).
However, the essentials, and by “essentials”, I mean the meat, the beans, the tomatoes, should be the best quality and flavorful.
This recipe uses Colavita Diced Tomatoes as the base. Colavita Diced Tomatoes have a chunky cut, which means there more tomato meat. There’s no salt added, which is perfect for recipes like this in which you want to be in control of adding your own salt. They are also Non-GMO and a Product of Italy. And they come packed in a modern and sustainable Tetrapak Tetra Recart carton.
PLUS, for a limited time, you can get all Colavita tomato products 15% off on Amazon. Check it out!
This recipe uses bison meat, a little pancetta for added fat flavor, and smoked paprika for that right-off-the-BBQ zing.
Make a pot, and freeze leftovers in portion-sized Zip-Loc bags for future use!
If you need some more Hanukkah recipes, head on over to Jamie Geller where you can find treats such as this One-pot Braised Chicken