I feel like I’m on an endless quest for the perfect chili recipe.
I’ve talked about it before, and even talked about it over at EatingBender once… and my quest continues. Every time I make chili, I tweak the recipe justalittlebit and I kid you not, it just keeps getting better.
I’m a fan of a simple chili. I know a lot of people like a lot of “stuff” in theirs, and while it’s good like that sometimes, I like a chili that tastes, well, like chili. I love a lot of beans (sorry Adam…wait, he ate it too…) and a tomatoey base, but not SO tomatoey that it’s like chili-flavored meat sauce. For now, at least until the next time I make chili, THIS will be the best I’ve made.
Besides this one.
And maybe this one.
Yet Another Chili Recipe
Serves 8
Ingredients
1.5 lb. lean ground beef (or equal amount by measure of ground turkey, TVP, or raw bulgur wheat)
3 large cloves garlic, finely chopped
1 small onion, chopped
1 Tbsp. olive oil
1 small can (4 oz) diced green chiles
1 can original Ro-Tel tomatoes with chiles
1 large can (32 oz) crushed tomatoes
1 can dark red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1/4 c. (yes really) good chili powder
1 tsp. cumin
1 tsp garlic powder
1 dried Red New Mexico chile, stem and seeds removed
Salt and Pepper to taste
Directions
Heat the oil in a large pot with the onion and garlic. Lower the heat to medium-low and slowly brown the onions and garlic until translucent and golden brown. Add the ground beef (or turkey, or TVP, or raw grain). Brown thoroughly (or lightly toast the grain) and then add ingredients from green chiles through cumin (add 2 c. water or stock if using a whole grain). Lower heat to low and simmer, uncovered, for 15 minutes. Add the dried chile and garlic powder, stir well, and simmer another 30 minutes over low heat. Before serving, remove the dried chile from the chili, add salt and pepper to taste, and serve with desired toppings.
Adam said this was “REALLY good” chili. Part of the trick, he said, was that the meat was in bigger pieces rather than small, which made it more “like chili” instead of sauce. I say it was the more complex flavor added by the dried chili, cumin, and chili powder I used. I also let it simmer for long enough (probably an hour or so total) and let it cool enough before eating it.
In other news: My “Clicks for Books” Fundraiser campaign for the A to Z Literacy project begins TOMORROW! Every click on this blog for the month of September will earn money to help kids in Zambia get the books they need for a good education. It’s free and takes two seconds! Please pass the word around, link back, tweet, whatever you can do!
