Friday, September 24, 2010

Recipe 5: Simple and Delicious Chili

Summer is over. With the beginning of fall, I thought I'd post one of my favorite meals for cooler weather (not that we've had any so far). This recipe is a beef chili my wife makes. It's the reason I'm still married to her (just kidding, honey). I was craving it yesterday afternoon and asked if we could have some for dinner. Since she's 31 weeks pregnant and her sciatica was acting up, my wife had to instruct me how to make it from a kitchen chair. I took pictures at each step, and I have her permission to share the recipe in this blog. 

My wife's measurements are a little better than mine. She uses a combination of measuring cups, and the palm of her hand.

Here is the list of the ingredients. We didn't have any chili beans in the house when I made the chili. It tastes much better if you add them, so I'll make that part of the steps. I just don't have a picture of it. If you are a vegetarian, just leave out the ground beef, and add a can of red kidney beans to the mixture the same time you add the chili beans. I guess you could also saute mushrooms with the onions and peppers.

1 lb of ground beef or turkey
28 oz can of petite diced tomatoes
6 oz can of tomato paste
8 oz can of tomato sauce
1 can of chili beans
4-6 oz beer (1/2 can or bottle)
1/2 sweet onion
1/2 green pepper
1/2 tsp garlic powder
1/8 tsp cayenne pepper
3 tbsp chili powder
1/2 tsp black pepper
palm full of sugar
palm full of salt
olive oil
For garnishing (optional):
shredded cheddar cheese 
sour cream
jalepeno slices

Step 1: Chop onion and green pepper. Set aside.

Step 2: Drizzle some olive oil onto the bottom of a large skillet and put it on medium heat. Add ground beef and begin to brown. Sprinkle with a little salt.

Step 3: Once meat begins to brown a little, add onion and green pepper to skillet. Continue to brown meat, stirring often.

Step 4: Once meat is browned, add garlic, cayenne pepper, chili powder, sugar and black pepper. Mix well.

Step 5: Add the diced tomatoes, tomato sauce, and tomato paste to the skillet. Mix together well.

Step 6: Add beans and beer. Stir well. 

Step 7: Bring to a boil, then turn heat down to low. Cover with lid and simmer for at least 30 minutes. Then uncover and serve.

My wife likes hers in a bowl with shredded cheese sprinkled on top with a dollop of sour cream and a slice of beer bread on the side. I like mine on top of a plate of white rice, with a generous sprinkling of tabasco sauce. To each their own. 

Next week I'll try to do one of my wife's family desserts.

Happy Eating!

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