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It’s cold and snowing in many places across the U.S., so you know what that means: soup season is in full swing. The Pioneer Woman (a.k.a. Ree Drummond) made a batch of her delicious and super-hearty chili and posted a video of her leftover prep process to Instagram. And if this doesn’t inspire you to make a huge batch of chili to keep in the fridge for the week ahead, then we don’t know what will.
Captioned “Leftover Chili: A Love Story,” Drummond walks us through her order of operations of heating up her leftover chili for round two, and it looks just as delicious as it must have the day she made it. Topped with shredded cheddar cheese, sour cream, tomato salsa, and Fritos corn chips, this may be the most satisfying lunch or dinner you can make on a cold winter’s day.
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“Now I wanna make chili…,” one follower commented. Another said, “Pure comfort.”
To make Drummond’s Simple, Perfect Chili, start by browning ground beef with a bit of garlic before adding a can of tomato sauce, and a sprinkling of chili powder, cumin, oregano, salt, and cayenne. Cover this mixture and let it simmer for about an hour, adding water if it becomes too dry.
Prepare and add masa harina to thicken up your chili (you can use more or less of this ingredient depending on how you like the consistency of your chili), then add both kidney and pinto beans, allowing the chili to simmer for another 10 minutes.
Finally, it’s time to serve. Drummond loves cheddar cheese, chopped onions, tortilla chips, and a wedge of lime with hers, but you can get creative with your toppings (as you saw Drummond do in the above clip). Keep the chili in your fridge for about a week, or until it’s gone, or pop it in your freezer to pull out on those days when you’re snowed in and need something cozy.
Grab the full recipe for Drummond’s Simple, Perfect Chili here and write your own ode to leftover chili later this week.
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