Soup season may be passing us by, but the ingredients for a good beef stew are still out there and available from local producers. All fresh items in this recipe came from our friends at Produce with Purpose other than my carrots. This is my preferred way to cook– but you can of course get these items and their substitutions at any grocery store.
A pot will serve 4-6 people plain, or you can stretch it up to twice its capacity by serving with rice or over top mashed potatoes.
Expand for Recipe Card
Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.
This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well.
My husband and I spent enough time in Delaware that our preferred winter soup for a chilly day is New England Clam Chowder. Over the years, I’ve edited old recipes to get down to one that is uniquely Eating Normal, and today I share it with you. It’s going to be a very cold week in Green Bay, Wisconsin, and I assure you that we already made our chowder to get through the weekend. Enjoy!