Monday, January 10, 2011

Slap You Silly Chili

Looking out my desk window this morning, the rooftops are dusted with white snow and the stubborn leaves that wanted to watch the boys play in the yard a little longer have since blown off from the front that moved in yesterday. These types of days are my favorite. To some, like my sister Ellen who is a beach lover, this may seem completely crazy. But, I do, I love this weather. So, for me, when weather comes, so does food. In the summers while the kids are school free and sugar rushed they'll run around outside eating popsicles and playing in the pool I'll make frozen grapes or a watermelon salad. When it snows, inevitably we make chili. If there's even a hint of nip in the air, we make chili. My husband loves it. With that said, Chris doesn't love food like I do. I'm an eye ball rolling, bang on the table, slap your momma it's so good, kind of food lover. He likes food of course, but "it's good", or "it's OK", is the most you'll really get out of him. (such a shame) The only way you know he really LOVES something is if he asks for it over, and over and over again. He definitely loves chili and cornbread. I've tweaked my chili recipe a lot because I've made is so many times but here's the basic recipe. For the cornbread, I usually just buy a Jiffy mix and add a can of diced green chilis and a handfull of cheese and fresh corn. Don't be scared to add your own stuff to either of them. If you keep the spices and stock the same your base is complete. Add a pound of spicy sausage or deer sausage. Add any kind of beans you like. Chili is EASY to make "your own". So enjoy the chili and enjoy your day! Happy Moday!

• 3 pounds ground beef (or ground turkey)
• 3 tablespoons vegetable oil
• 3 cups chicken or beef broth (low sodium)
• 3 cans of black beans
• 1 14 oz can diced tomatoes (do not drain)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 2 large onions, diced
•  1 large green bell pepper, diced
• 6 cloves garlic, minced
•  3 tablespoons ancho chile powder
•  3 tablespoons pasilla chile powder
• 1  tablespoon sugar
• 3 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
•  1 teaspoon black pepper, ground
•  1 teaspoon cayenne pepper
• 4 chipotle peppers, chopped in adobo sauce (seed them if you don't want the spice)
1 can of dark beer (shiner is good)
In a stock pot brown your meat and drain off fat. If you're using turkey there won't be much fat so do you don't have to worry about draining any off. Add the onions, garlic and bell pepper and cook for 10-12 min until translucent.  Add in all of the spices and beer then cook on med. for another ten minutes. Add your broth, tomatoes, and black beans and simmer for at least a couple of hours. If you wanna kick it up a notch, you can add a pound of andoullie sausage to replace one of the pounds of meat.


We Three Smiths + 1 said...

All I can say is YUM!!!! Thank you again for hosting us today!! I had a LOT of fun :)

Dani said...

of course anytime!! :) See you tomorrow!