Chase's Chili on the Cheap
Yet another chili recipe. I *adore* chili. My father tells me it's because I want to be a Texan cowboy. I think it's because chili is the most delicious food ever.
Ingredients:
leftovers from a roast (alternatively, any kind of cooked beef)
2 cans beans (kidney, pinto, black)
1 can diced tomatoes
2 onions
1 bell pepper
Spice Blend
1 tablespoon garlic slices (or more - don't skimp on the garlic!)
1 tablespoon cumin
2 teaspoons cayenne pepper
3 teaspoons ancho chili powder
1 teaspoon oregano
pinch each of garlic powder and onion powder
(You also want to have a pot of rice going because this is best served over long grain rice.)
Directions:
Slice roast into bite size pieces, discarding any fat or bone. Set aside. Dice onion. Put in large, heavy bottom pan with a bit of oil on low heat to soften. Dice pepper. Add to onions. Add a spoonful of spice mixture. Stir well. Cook on low heat until vegetables are soft. Be careful not to burn.
Add meat to the pepper and onions. Add rest of spices, stirring well to evenly coat everything. When aromatic (you can smell the spices cooking) add the beans along with the liquid in the can from the beans. Stir and increase to medium heat. When it reaches a simmer, add diced tomatoes and liquid. Continue to stir. If necessary at this time, add equal amounts of cayenne, ancho, and cumin. If there is too much liquid, add a spoonful of cornmeal. Simmer about ten minutes.
Serve hot over long grain rice, like a gravy. Also freezes well for quick meals on the run.
Theoretically you could make a (cheaper) vegetarian version by adding another can or two of beans to replace the meat, but I would drain some of the liquid in that case. Add more pepper for a hotter dish - or add a fresh chile pepper or two (which is what I do in summer when I just pluck them out of the garden).
Ingredients:
leftovers from a roast (alternatively, any kind of cooked beef)
2 cans beans (kidney, pinto, black)
1 can diced tomatoes
2 onions
1 bell pepper
Spice Blend
1 tablespoon garlic slices (or more - don't skimp on the garlic!)
1 tablespoon cumin
2 teaspoons cayenne pepper
3 teaspoons ancho chili powder
1 teaspoon oregano
pinch each of garlic powder and onion powder
(You also want to have a pot of rice going because this is best served over long grain rice.)
Directions:
Slice roast into bite size pieces, discarding any fat or bone. Set aside. Dice onion. Put in large, heavy bottom pan with a bit of oil on low heat to soften. Dice pepper. Add to onions. Add a spoonful of spice mixture. Stir well. Cook on low heat until vegetables are soft. Be careful not to burn.
Add meat to the pepper and onions. Add rest of spices, stirring well to evenly coat everything. When aromatic (you can smell the spices cooking) add the beans along with the liquid in the can from the beans. Stir and increase to medium heat. When it reaches a simmer, add diced tomatoes and liquid. Continue to stir. If necessary at this time, add equal amounts of cayenne, ancho, and cumin. If there is too much liquid, add a spoonful of cornmeal. Simmer about ten minutes.
Serve hot over long grain rice, like a gravy. Also freezes well for quick meals on the run.
Theoretically you could make a (cheaper) vegetarian version by adding another can or two of beans to replace the meat, but I would drain some of the liquid in that case. Add more pepper for a hotter dish - or add a fresh chile pepper or two (which is what I do in summer when I just pluck them out of the garden).