Chili Weather

by Nadine on November 26, 2012

Last night, it was me and the boys here, watching the Grey Cup and eating chili.

I’ll admit it, chili intimidates me a little. Because it’s soooo easy — but everyone has their own secret recipe for chili awesomeness that accomates their personal heat/spice/sweetness/texture preference. And I didn’t have one.

Until last night. I took a few risks, and made the best chili I’ve ever had.

Bonus: EVERYONE was happy.

You, too, can make Nadine’s Now-Signature Chili.

(This blog post is mostly just a reference for myself. Duplication is rough, folks, when you usually make meals by that tried-and-true “tinkering” method.)

Nadine’s Now-Signature Chili
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Author: Nadine
Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins
Serves: 10+
When the weather outside is frightful, make chili.
Ingredients
  • 2 lbs extra-lean ground beef
  • any leftover taco meat from the night before (optional)
  • 2 cloves (or 1 jumbo clove) garlic, minced
  • 1 Spanish onion, chopped
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 stalks celery, chopped
  • 1 can (398 ml) tomato sauce, no salt added
  • 2 cans (540 ml each) Italian-style stewed tomatoes, no salt added
  • 1 can (398 ml) pizza sauce
  • 1 can chopped green chilies
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 2 Tbsp chili powder
  • splash of Worcestershire sauce
  • to taste, red pepper flakes
Instructions
  1. Brown meat in French oven (or stovetop pot of your choosing).
  2. While meat browns, add garlic and onion.
  3. Stir occasionally until onion is clear, no pink remains in meat.
  4. Drain excess liquid.
  5. Add everything else, stir. (Note: crush the stewed tomatoes in your hands before adding them to the chili.)
  6. Add more spices, salt to taste.
  7. Say, “Mmm.”
  8. Simmer on low for an hour or so.
  9. Serve. Eat. And make people love you.
Notes

If possible, buy “no salt added” canned goods. It’s more fun controlling the salt level yourself.

Secret ingredients: chopped green chilies and cumin. Don’t skip ‘em.

 

{ 1 comment… read it below or add one }

Sarah December 13, 2012 at 1:13 pm

This sounds really good. I think I may have to try it!

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