There must be millions of recipes for chili.
Everyone family and even every person has their own version. There are chili cook-offs and festivals and so on all over the world. Chili is a big deal. Do you know why? Because it is so dang easy! That’s why.
So on this blustery day, I’ve whipped up a batch of my own.
Here’s what I used:
- 1 pound or so of lean ground beef
- 1 medium onion diced
- 3 cloves minced garlic
- 1/2 of one red pepper and 1/2 of one orange pepper diced ( cause that’s what I had around)
- 1 jalapeno pepper seeded and finely chopped
- 1 tbsp red wine vinegar
- 1 tin red kidney beans ( rinsed)
- 1 tin diced tomato
- 1 tin tomato paste
- 1/2 tsp chili flakes ( more if you like)
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp dried oregano
- salt & pepper
So out comes the ol Dutch oven. Heat it up and add just a drizzle of olive oil to keep things from sticking. Then add the ground beef and cook until you no longer see any pink bits.
Then add the onion and mix through. Let that cook a bit and then add the peppers and jalapeno.
After that has cooked for a while and the onions and peppers look a little sweaty, make a hole in the middle of the pot to expose the bottom. To this hole, add all of your herbs and spices and let them “toast” a little. This helps release their oils and flavours. Then stir everything together.
Add the vinegar, mix in.
Then add the tin of diced tomato, mix up and then bring up to the boil but turn it down to a simmer as soon as it does boil. Let this cook awhile like this, the longer the better.
When you are getting close to serving time, like half an hour out, add the beans. You could put them in at the same time as the tomatoes, but if you leave it till the end they don’t get as mushed.
Then about 10 minutes before serving, add the tomato paste ( and maybe the tomato paste can full of water to get out the bits at the bottom and add a little liquid ) and the chopped garlic. Stir these through till completely mixed. Then turn off the heat completely!!
I know, sounds crazy, but this will thicken it up nicely and if you don’t cook the garlic too long it will have more flavour AND retains the medicinal properties!!
I’ve served it up with some nice corn tortilla chips and some chunks of avocado with a few squeezes of lime juice. Always need to try to have something “alive” with every meal because that’s where the enzymes are that help digestion!
I suppose I should have waiting for “Spanish Class Night” for this but we needed this tonight!