Colder weather is coming this weekend, and I prepared myself with a big batch of homemade chili. I love chili because, as you may have noticed by my past tense, I made it in advance and can fridge it for a few days or freeze it for a few weeks and always have a homemade meal at the ready.
Making chili is the epitome of my cooking process: Know a general gist of a recipe and use the ingredients and steps that make the most sense. I have many years of watching the food network to thank for my unwarranted confidence. That, and my boyfriend’s biased reviews 🙂
So chili: ground beef, beans, tomatoes. How hard can it be? Scroll down for a list of my other ingredients, my instructions, and my self-review.
- 4 cloves garlic
- 1 shallot
- 1/4 red onion
- 2 pinches red pepper
- salt and pepper
- 2 tbsp olive oil
- 2 lbs ground beef
- 1 can pinto beans
- 1 can kidney beans
- 1 can diced tomatoes w/ green chili
- 1 can stewed potatoes – Mexican style
- In a dutch oven on low heat, wilt garlic, shallot, onion, salt, pepper, red pepper in olive oil. You know it’s done when it smells good and garlic-y.
- Add all of the ground beef and cook until half is browned.
- Add paprika, cumin, Adobo and oregano until it smells how you want. Smell = taste. However, note that the cumin and paprika are the chili flavors (aka go a little heavier on these).
- Add both cans of beans – note that I didn’t drain the beans, but in hindsight I wish I had drained at least half.
- Add both cans of tomatoes – note that I didn’t drain the tomatoes. If you wanted thicker chili, I would recommend draining the beans in their entirety rather than draining the tomatoes. My gut tells me that there is lots of flavor in the tomato juices. However, I would need to try the recipe again to be sure!
- Simmer on low heat for at least an hour, stirring every 15 minutes or so to check up on it. Since I didn’t drain the beans, I used this time to evaporate some of the liquid. However, this time is also used to finish cooking the beef with the other ingredients and infuse the flavors of the tomatoes, beans and seasoning into the beef.
YUM! This was so flavorful – a balanced combination of the ground spices and those in the canned tomatoes. The broth was so delicious that I slurped multiple spoonfuls of just that. That being said, there was a lot of broth. Next time I will definitely drain half of the liquid from the beans and see how that goes.
This recipe made enough for me to have a batch to keep in the fridge this week and a batch to freeze for the future. Since February is usually the chilliest month of the year, I’m excited to defrost and warm up with chili!