Some dear friends of mine are moving out of their apartment and into their very own house today. Congratulations, friends! I volunteered to take them lunch, figuring this was as good of a time as any to try my hand at a pot of chili. I looked at a bunch of different recipes, and discovered that you really can’t go wrong when you’re making chili. I chose this recipe to use as a basis and went to town!
For this pot of chili, you’ll need:
- 1 tsp. EVOO
- 1.5 lbs ground beef (the lower the fat percentage, the better. I used 93/7)
- 1 1/2 cups diced onions
- 1 green bell pepper
- 1 jalepeno pepper
- 2-6 oz. cans of tomato paste
- 2 Tbls. chili powder (more if you like it really hot)
- 1 tsp. ground cumin
- 2 tsp. fennel seeds
- 1/8 tsp. ground cinnamon
- 2 tsp. red pepper flakes
- 2-15 oz cans of beans (1 drained, one not)
- 1 can diced tomatoes
Grocery shopping…the goods
Add 2 cans of tomato paste and all the spices. Mix it up. Thoroughly. Add some water (still going for the look of thick chili, so don’t add too much), cover the pot, and let cook on low/simmer for 45 minutes.
Then, add the cans of beans and tomatoes. Mix it all up. Add water, if needed (depends how thick you want it to be), and cover. Let it simmer for at least another hour. The longer you let it cook, the more the flavors mix up. The happier you are.
I highly recommend serving this with homemade, straight from the oven, whole wheat bread. Try it. You won’t be sorry. I promise.
I wanna know: How do you like your chili? Hot and spicy or not so much?