Hearty and Warming on a CHILI evening!

           So anyone from the midwest knows that the best thing in the world when it is this unbearably cold out is some type of beverage or meal that warms you from head to toe!  I am personally a huge fan of soups in general, though for those out there that never seem quite filled up enough after a bowl of Chicken Noodle, the next best thing is of course chili.  Now chili, contrary to popular belief, is NOT difficult to make.  And you can play around with the recipe in numerous ways to fit your favorite tastes.  Hotter, smokier, lighter, vegetarian, chicken instead of beef, etc etc etc.  Here however is the standard recipe for a hearty pot of tomato and beef based chili.  Enjoy!

Hearty Chili and Mexicali Cornbread

Ingredients

·       28 oz can of tomatoes (diced or crushed)

·       2 lbs of ground round

·       2 white onions (small to medium)

·       1 green pepper

·       1 cup of chopped celery

·       6-8 cloves of garlic minced

·       couple tblsp olive oil

·       1 large (28 oz) can of red kidney beans

·       1 16 oz can of chili hot beans (if you can find them)

·       28 oz water or 28 oz Beef broth

·       Beef bouillon cubes (if using 28oz of water)

·       Flour

·       chili powder

·       cumin

·       dried red chili pepper flakes (if you want it spicier)

·       salt and pepper

1.     In large pot add about two tblspns of olive oil and turn on medium heat. Add your 2 lbs of ground round and as it cooks, use spoon to chop up into smaller bits (leave sort of chunky).

2.     Once meat looks to be cooked all the way through, you can drain off the excess fat if looks to be too much, but if using ground round or better shouldn’t need to.  Now add all your chopped veggies (onion, celery, green pepper, garlic). Cook til veggies are tender/translucent…NOT MUSH.

3.     Add enough chili powder til your meat is a nice red brown color.  Add about 1 Tblsp of cumin, 1 Tblsp ground black pepper, and 1-2tsp of dried chili pepper flakes. Mix.

4.     Now add enough flour to meat/veggie mixture so everything is pasty, probably need about ½ cup.

5.     Add your can of tomatoes.  Using same can, add 28 oz of water (basically you should have equal water to tomato ratio). MIX well. 

6.     Using the dried cubes of beef bouillon, add about 2-3 to your pot.  Make sure to take out a small amount of your tomato/water base and add your cubes to that.  If you microwave it for about 1 minute the cubes will become completely soluble and you can simply dump it back into your pot.  Another alternative would be to use 28oz of liquid beef broth instead of the 28 oz of water.

7.     Add all your beans, and mix thoroughly.  Keep on medium heat so it nearly comes to a boil (or 40 minutes).  But do not let the bottom of chili burn.  If looks like too much is sticking, turn down.  Stir chili off bottom and sides every so often, will help to thicken it.  The longer you cook it the more the flavors will blend together, so if you have the time you can let it cook for longer than the 40 minutes, really up to you!

8.     After chili has cooked for a while, taste and see if you want to add more spices.  Usually you will need to add more chili powder, and make sure to add a couple dashes of salt to bring out the taste in the tomatoes.

9.     Serve with shredded cheese and sourcream!

For Mexicali Corn Bread: 

Use recipe off the back of the Aunt Jemima cornbread bag.  In addition to what it calls for, add 1 small can of creamed corn, 1 finely chopped jalapeno, and 1 cup of shredded cheddar cheese.  Make sure to grease the pan you are using well!  OR use cupcake pan and make individual muffins :0)

COOKING TIP:  Chili is one of those items that freezes/thaws really well.  Make a double batch and freeze back the rest.  Is a wonderful treat to have a tasty meal with none of the hassle!