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|
- 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
- Brown meat in French oven (or stovetop pot of your choosing).
- While meat browns, add garlic and onion.
- Stir occasionally until onion is clear, no pink remains in meat.
- Drain excess liquid.
- Add everything else, stir. (Note: crush the stewed tomatoes in your hands before adding them to the chili.)
- Add more spices, salt to taste.
- Say, “Mmm.”
- Simmer on low for an hour or so.
- Serve. Eat. And make people love you.
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.