Recently on a pantry clean out I found FOUR containers of paprika. FOUR! So – I set out to make a few dishes with hearty servings of this spice in order to whittle down my stash.  The first dish I made was a paprika roasted sheet pan chicken. I had high hopes of this one pan make ahead dish. I coated chicken thighs with a spice rub of paprika, all spice, coriander, olive oil and lemon juice then spread it over thighs. It went onto a roasting pan with brussels sprouts and sweet potatoes. I made a huge batch planning to have it for dinners for the week, but when my husband bit into this dish at dinner he said “I love you, but this should NOT go onto the blog.”

The next night we slightly redeemed the dish by adding cumin, garlic, onions, and white wine and sauteing it back to life. We served it in pitas with hummus, avocados, and feta.  While the original dish (below) isn’t quite ready to be on the blog it was a reminder that dishes can be saved and leftovers given new flare.

So, despite the first paprika fail, the second was a huge success! Dish #2 of paprika fest was this Paprika Beef Chili. I love making chili in the winter and have made variations like Turkey and Black Bean on the stove or in the Instant Pot, and a White Chicken Chili.  This beefy chili is a straightforward spice filled chili that we made in a huge pot and had for lunches throughout the week.  It came together stove top on Sunday and was the perfect transition into fall.

Please send other suggestions for ways I can use all of this paprika! What are your favorites?

Paprika Beef Chili

• Servings: 6-7
• Time: 10 prep + 60 cook = 70 mins
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This Beef Chili is loaded with paprika for a warm and spice filled comforting dish. Perfect for dinner or make ahead lunches!

Ingredients

• 2 pounds lean ground beef
• 2 onions
• 4 cloves garlic- minced
• 3 Tablespoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon crushed red pepper
• 4 Tablespoons chili powder
• 2 Tablespoons cumin
• 3 cans of tomatoes (28 oz each)
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 can red kidney beans (28 oz)

Steps & Notes

1. In a large pot saute onions in olive oil. After 2-3 minutes add 1/2 teaspoon of salt and pepper and mix well then add garlic and cook until translucent.
2. Use a spatula to push the onions to the side of the pot and add the beef. Top with 1 Tablespoon of paprika, 2 tablespoons of chili powder, 1/2 teaspoon crushed red pepper, 1 Tablespoon cumin. Cook until beef is browned on all sides.
3. Add the tomatoes and add the remaining spices. Cook for 30 minutes.
4. After 30 minutes add the celery and carrots. Cook until the veggies reach your desired consistency
   • Note: We cooked it for about 30 more minutes
5. Serve topped with your favorite chili toppings such as grated cheese, avocado, Greek yogurt, tortillas, green onions, and more!

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from The Pantry Portfolio @ http://www.pantryportfolio.com