Chili keeps and reheats beautifully. Some argue that chili is actually better on day two or three. It keeps well in the fridge for four to five days and you can freeze it without worry.
Ingredients:
2 tablespoons olive oil
2 pounds (90/10) ground beef
1 white onion, diced
4 cloves garlic, minced
1 tablespoon cumin seeds
2 tablespoons mild chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 cup lager beer or beef stock
1 (4.5-ounce) can green chiles
2 (15-ounce) cans kidney beans, drained and rinsed
2 (15-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
For the crispy tortillas strips (garnish)
8 small tortilla corn tortillas, sliced into strips
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