Recipe Monday: Brick Chili
On Yule eve, we went over to our friends’ house for gift giving and supper. My friend cannot cook chili, so it was requested I bring mine. So, I whipped it up, and I brought home NO leftovers. XD It was devoured, along with my super awesome cornbread. You get my chili recipe today. Maybe next week I’ll part with my cornbread recipe.
2lbs lean ground beef
1 15oz tin light red kidney beans
1 15oz tin dark red kidney beans
29oz tin tomato sauce
6oz tin tomato paste
1 large green bell pepper, chopped
1 large onion, chopped
1 jalapeno, minced
3 cloves of garlic, minced or grated on a microplane
1 TBSP ground cumin
1 TBSP chili powder
1 TBSP salt
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1. In a 4 or 5 quart pot, heat oil or ghee over high heat. Add the ground meat and brown with a pinch of 1/4 tsp pepper and 1 tsp salt. And, as I tell everyone, really brown it. This takes about 10 minutes in order to allow all the moisture to evaporate and the sugars in the meat to caramelize.
2. Once the meat is browned, reduce heat to medium and add the chopped onion, the chopped bell pepper, minced garlic, and minced jalapeno. Cook for 5 minutes.
3. Add remaining spices: 1 3/4 tsp pepper, 3 tsp salt, cumin, chili powder, garlic powder, and onion powder. Add 1/4C water and good for 5 minutes (this allows the garlic powder to rehydrate, which it won’t do once you add the tomate in).
4. Add tomato paste and cook for 5 minutes.
5. Add tomato sauce and kidney beans. Stir and cook over medium-low heat for 1 hour, covered, stirring frequently. Taste and adjust seasoning. If you want it hotter, you can add Tabasco sauce or cayenne–a little at a time because you can always add it, but you can’t take it away–until you read the heat level you like. Cook 30 minutes more after seasoning adjustment with lid off, stirring frequently.
6. Serve with cheese, sour cream, lime wedges, and cilantro!
This keeps about a week in the fridge and serves six people generously.