Chili Delight, Chili Tonight

My son and daughter are always asking for recipes for foods they enjoyed as they were growing up. Now that I can post them on Foodsville.com, I find I can share with both of them and add to the selection of recipes available on the site. It's a great way to get the word out.Â

This is a very easy chili recipe that you can use as a base, adding whatever special ingredients or pepper types you prefer. The chili is great when served over brown or white rice with some extra sharp cheddar cheese and nacho peppers on top. Serve with a crisp green salad and your favorite beverage for a satisfying meal.

1 lb ground beef
1 large green pepper, diced
1 large white onion, diced
2 cans (28oz) crushed tomatoes
1 can diced tomatoes
4 cans (15-16 oz) dark kidney beans
garlic powder (1 tsp or to taste)
crushed red pepper (to taste)
chili powder (1/4 cup or to taste)

In a large, heavy pot
Brown ground beef and drain
To ground beef, add peppers, onions, garlic powder, chili powder and red pepper.
Saute until vegetables are tender
Add crushed and diced tomatoes and stir well
Rinse and drain kidney beans and add to pot
Stir in one 1 large can water
Cook over medium low heat without top until chili reaches desired consistency; add cover and continue to cook on low until you're ready to eat, anywhere from 1 to 4 hours, stirring occasionally.

Enjoys day after day of fun working at Applewood Books, spending time with family, cooking, eating, skiing, jogging and being with friends.

MZanger: I would not personally use tomatoes, green peppers, or cooked onions. I think chili should not be more than a tiny bit sweet (a dash of tomato juice or sauce for complexity). I am also sort of vain about using ground chili, toasting and grinding a lot of cumin, and using good oregano.

On the heretical side, I have thickened my chili with oat bran in place of masa harina (instant tortilla dough), use cheddar cheese when in New Engand, and add raw onion at the end as a garnish.

comment left Mar 11, 2008

Pinckney: If you have access to ground venison, it will work well with this recipe. Venison has hardly any fat unless the processor added it when he ground the meat so you might need to add some extra fat of some kind. Beef can be used and so can bacon grease. Olive will work nicely as well. It can be added early or later as the dry venison tends to absorb oils.

comment left Dec 01, 2007

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