Après Ski Chili

Our family loves skiing. I love skiing because we have the best family moments right after skiing when we decompress, laugh about mistakes we made on the hill, and have a cocktail together. It’s more than just a trendy time to post on Instagram; Après Ski is a great time to connect.

Making this chili in the morning ensures that our après isn’t just crackers and cheese, but is something hearty and warm. It’s also the world’s easiest chili. It takes almost no time to put together and can either simmer while you are on the hill (make sure someone is around to stir occasionally!) or pop it in the fridge and bring it to a boil when you’re back off the hill.

Serve with shredded cheese, green onions, and corn chips. You might not even need dinner!

Après Ski Chili

1 medium sweet onion, chopped

2 pounds ground beef

2 cloves garlic, rough chopped or grated

1 - 28oz can diced tomatoes

1 -15oz can tomato sauce

1 tablespoon beef bouillon or one cube

1/4 cup chili powder

1 tablespoon garlic powder

1 tablespoon cumin

1/2 tablespoon dried oregano

2 tablespoons cornmeal

1 teaspoon ground pepper

STEP 1

In a large dutch oven, brown the onions with the ground beef and garlic. When the beef is browned, pour off any excess fat if it rendered out.

STEP 2

Add the spices + cornmeal to the meat and stir until completely covered and you can smell the spices.

STEP 3

Pour in the tomatoes and stir. Lower the heat to a simmer and cover. Let simmer on low/very low for several hours. Serve with baked potatoes, rice, corn chips and sour cream on top.

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