recipeworld

Pretty much the first recipe I ever successfully invented was my recipe for chili. By successfully, I mean people ask for the recipe, request it when they come over, and my boyfriend expects a vat of it in the fridge if I ever leave for the weekend.

Chili takes a lot of experimentation and tasting. I vary the amounts of ingredients a little bit each time, depending on the taste. Tasting as you go is the best way to get results you like. This, however, is my jumping-off point for a very spicy, very good chili to serve with sour cream and green onions.

My Chili
2 tbsp. cumin
1 tbsp. coriander
1 tbsp. ground cayenne pepper
2 tsp. vegetable oil
1 lb. ground beef
2 tsp. salt
2 onions, finely diced
1 red pepper, chopped
1 green pepper, chopped
1 jalapeño pepper, chopped, with ribs and seeds
1 28-oz. can whole, peeled tomatoes
1 28-oz. can white beans
2 tbsp. tomato paste
1 bottle dark beer, like Guinness

Start off by heating the spices in a dry skillet until they start to darken (be careful not to burn them.) Set aside.

In a deep, heavy pot, heat the oil over high heat. When the oil is hot, add the beef, a quarter pound at a time, to brown. When the beef is brown, remove it from the pot and set aside, adding the next portion. When all of the beef has been cooked through, discard all but one tablespoon of the fat from the bottom of the pan. Heat over high heat, and add the aromatic vegetables (onions and peppers). Add the salt. Sauté until the onions are translucent and slightly browned. Add the beef back to the vegetable mixture.

With a knife, roughly dice the tomatoes in their can, and then add them to the pot with their juices. Drain and rinse the beans, and add them as well. Add the tomato paste and half the beer. Reduce heat to low and cook, uncovered.

Stir every fifteen minutes for the first hour, adding more beer as necessary. I like my chili to be thick, but with a lot of gravy. Add liquid until it the consistency is to your liking, opening another bottle if necessary.

After an hour, when the proper consistency has been reached, cover the pot and cook for another hour or two, stirring occasionally to make sure the bottom doesn’t burn. If your stove is too hot, you can turn the heat off for fifteen minute intervals and allow the chili to cook from residual heat.

Serve with sour cream, chopped green onions and avocado.

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