GREENSBORO, N.C. — In the Winter months, sometimes you just want to stay inside and bundle up with a nice meal.
In the January Issue of Our State Magazine, Chef Lynn Wells shares three delicious recipes you can whip up on a cold day: Hot Italian Subs, Margie Pfohl’s Chili, and Hot Cocoa Fudge Brownies.
You can find the recipe for Margie Pfohl’s Chili right here. For this month's recipe, simmering chili on her stovetop takes Chef Wells back to her college days spent working at a family-owned general store near the Beech Mountain ski resort.
Margie Pfohl’s Chili
Yield: 6 to 8 servings.
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, cored and diced
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 2½ tablespoons ground cumin
- 1 tablespoon celery salt
- 2 bay leaves
- 2 (15-ounce) cans of kidney beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 2 cups original V8 juice
- Salt and pepper to taste
- 1 cup shredded sharp cheddar (for serving)
- ¼ cup sour cream (for serving)
- Green onions, sliced (for serving)
In a Dutch oven over medium-high heat, brown ground beef with onion, bell pepper, and garlic. Drain fat from the beef mixture and discard. Stir chili powder, cumin, and celery salt into the cooked beef mixture and simmer for 1 to 2 minutes. Add bay leaves, kidney beans, tomato sauce, V8, and salt and pepper to taste. Simmer for at least 30 minutes and up to an hour. Remove the bay leaves. Serve with shredded cheese, sour cream, and green onions.
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