Sometimes all it takes is a cool, wet day to inspire a big pot of chili. My family will tell you that I’m not the biggest chili fan, and they’re right, I’m not, but they are so I make it fairly often. They tell me my chili is quite good, so I’ll share what I’ve come up with.
It’s a little bit tricky to know if you’re making the best chili possible if you’re not that into it so I set out to see what it is that makes it a less than favorite meal for me. I decided that I really don’t like kidney beans. Easy enough; there are lots of beans from which to choose. I’m also not so hot for chili that’s too hot. That’s easy too.
I think this should be called Four Bean Chili, because, obviously I’ve chosen four beans: pinto, black, garbanzo and white kidney. I like the different colors they bring to the chili (and they make a pretty picture, don’t you think??). As far as spices go, I suggest getting it started and conservatively adding spices to taste. You can always add more. I buy a chili spice bag at the grocery store. Sniff each one carefully before adding; you can tell which ones will add the heat. I used a smoky salt which added a nice flavor.
The Ingredients:
1 large onion, chopped coarsely
1 clove of garlic, minced
1 pound ground beef (coarsely ground, if possible)
4 cans of your choice of beans (drained)
2 large cans (28 oz. each) diced tomato and juice
2 teaspoons chopped fresh or frozen cilantro
chili powders/spices to taste
1 cup (or more) water
salt (regular or smoked) and pepper
Assembly:
Brown onion and garlic, set aside. Brown meat. Add onion/garlic back to pan with meat, along with the tomatoes. Cook on medium heat for about 20 minutes. Add drained beans and all other ingredients. Cook for at least an hour and a half over medium heat.
Serve with shredded cheddar cheese, sour cream or whatever your favorite toppings. I served it along with cornbread, green salad and a cold beer.
Enjoy!
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