" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Fire Me Up!

A cool and rainy Sunday, the kind of weather that has me thinking about fall, and all the dishes I love to make.
The perfect kind of day to make Chili.

I have many variations of this popular dish that I will be posting over the fall and winter. This is the basic beef and bean type. You can substitute ground veal for the beef.
Adding the spices before adding the liquids allows the flavor to soak into the meat instead of getting lost in the liquid.
Adjust the cayenne and chili powder according to your own taste. Some people like it very mild others like to get a good sweat going!

Tex Mex Chili

  • 2 pounds of lean ground beef
  • canola oil
  • 1 diced green pepper
  • 1 diced onion
  • 1 can each of kidney beans, black beans and diced tomatoes all with juices.
  • 1/2 can of tomato paste
  • 3 tablespoons of chili powder
  • 1 tsp cayenne sauce or powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp cumin
In a large pot heat oil and add diced pepper and onion. cook until soft
Add beef and cook until brown .
Add spices and mix until meat is coated.

Add beans, tomato paste and tomatoes.
Combine and bring to a low boil.
Reduce heat to low and simmer for 2 to 21/2 hours.

Stir occasionally . If getting low on liquid, cover with lid.
Adjust spices before serving.

Wine/Beer Suggestion: Waterloo Dark Ale.


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