First time around:
I've always loved eating chili, and until about a month ago, didn't know that I love making it as well! It's super easy to make... as long as you have meat and beans, you're 3/4 of the way to having homemade chili.
My approximate recipe is below... I didn't write down what I did the first time so I'm attempting to recreate it today. Everything will be "to taste" -- add as much as you like and just keep tasting until you get the flavor right. I really think chili is something you can't over season, so go for it!
My best advice for chili is this:
If it's in your kitchen, it's in your chili!
Second time around:
Oh my goodness! I can't believe my last post was in April. (Well, yes I can. I barely go to the grocery store since I've moved to New York!)<<< Would you cook often if you had this much counter space?
I do cook once in a while, but of course forget to take pictures. Since a snowstorm is approaching NYC, I figured it'd be a great time to not only hunker down and update this blog, but also to make some chili! I've made chili twice before... once it was amazing, and once, not so much (no wonder I didn't complete my previous attempt at a post!). This time I will document my recipe, and whether I like it or not, at least I'll have a starting point to tinker with for next time.
(I should mention that since a storm is coming I'm also making my favorite Lasagna, too!)
Here we go...
ingredients:
- 2 pounds meat (last time I used ground chuck beef. today I'm using 1.5 pounds of ground beef and 0.5 pounds of hot Italian sausage, because that's what I had left over from lasagna. always use beef over 80% lean.)
- 4 cloves garlic (I used minced because that's what I have on hand)
- 1 medium white onion
- 1 green bell pepper
- jalapeno peppers, sliced and mostly de-seeded (optional)
- 1-2 can(s) red kidney beans (depends on how much you like beans)
- 1 can pinto beans (or cannelloni beans)
- 2 bottles of dark or lager-style beer (minus a few sips) ^_^ (I used Budweiser)
- 2 tomatoes, chopped (optional)
- 1 can tomato paste
- 1 can tomato sauce
- spices: cumin, cayenne pepper or chili powder, brown sugar, oregano, basil, cocoa, salt, pepper, etc!
(if you imagine the flavor of chili, that's actually cumin. put what you want, but that's the most important one!)
- I didn't add peanut butter this time, but it's on my to-try list for the next batch
instructions:
1. Chop garlic, onion, and bell pepper (remove stem but keep most of the seeds). In a small pot (or large pan), saute until soft; add jalapenos and meat; cook until meat is brown. While cooking, add some seasonings to the meat (salt, pepper, cumin, cayenne pepper, brown sugar).
2. In larger pot, add beans (I like to rinse them slightly so their juice isn't as thick -- or just rinse them all the way), tomatoes and tomato paste. Start to warm these ingredients together.
3. When meat is cooked, drain well and add to large pot. Stir ingredients.
*Note to self... after draining meat, rinse sink immediately so the fat doesn't congeal and get hard to clean later!
4. Add beer, lots more spices (including cumin and cocoa) and keep stirring. Let the pot simmer for at least 30 minutes, with you checking every 5-10 on the taste. Continue seasoning as necessary.
5a. If your chili is too thick, the juices will cook up! If you're worried, add more beer or water.
5b. If your chili is too thin, you can add more tomato paste and some flour OR corn starch.
(Note: if you add flour or corn starch, dissolve it in hot water first. Otherwise it will clump in your chili!)
6. After at least 30 minutes, your chili is done! Just make sure to check that the beans are cooked and soft. This time, I cooked the chili for about 90 minutes on the "low" setting.
pictures:
pretty tri-color beans!
meat with onion, pepper, and garlic + spices
and the final product, which will hereafter and forever be known as, "Dione's Bomb Ass Chili."
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