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Chili

Someone had asked for non-meat protein recipes and someone else suggested chili, but I can't make chili without meat.  I mean, yes, I -could-, but... well, chili one of those things everyone makes differently, but it still comes out good.

This is how I normally make chili:

3 lbs. (total) ground meat with about 1 lb. each from assorted types: beef, pork, chicken, turkey
3 cans (15.5 oz? each) of three different types of beans: dark red kidney beans, light red kidney beans, pink beans, pinto beans, black beans, even white beans will do
1 large or 2 medium onions, diced
3 cloves garlic (at least 3), minced
1 large can (28 oz?) crushed tomatoes (or diced instead)
1 small can (6 oz?) tomato paste
1/4 cup chili powder
1 teaspoon oregano
1/2 teaspoon salt
olive oil
optional: hot peppers (ground, flakes, or sauce), hickory smoke flavoring

You'll need a heavy pot or dutch oven.  In the bottom of it, saute the onion in olive oil till translucent.  Add the ground meat and stir till browned.  Add the garlic and cook briefly.  Add beans with their liquid, crushed tomatoes, tomato paste, chili powder, oregano, and salt, and stir to mix well.   Add hot peppers or smoke flavoring to taste.  Cover and simmer for about an hour or two. (You can get by with 1/2 hour if you're rushed, but longer is better.)   
  

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