Alys' Can-Opener Gourmet Chili
glynisgwynedd and Fergus went down to Potomac Mills this afternoon, and we succeeded in luring them over on their way back. Having discovered that they forgot to have lunch, I was able to clear some leftovers out of my fridge share with them some of what I've been cooking up lately. They declined to try the Methi Dal and there wasn't enough of the Zuppa di matzoh-spaetzle con ceci e spinaci left for both of them (dr_zrfq polished that off instead), but they went for the chili and liked it a lot.
Alys' Can-Opener Gourmet Chili
1/2 tsp. cumin seed
1 onion
4-6 garlic cloves
1 jalapeño pepper
2 lbs. ground beef
1 Tbsp. leaf oregano
1 tsp. chili powder
dash cayenne pepper
1 6-oz. can tomato paste
2 14.5-oz. cans diced tomtoes (do not drain)
2 10-oz. cans Ro*Tel (do not drain) [I usually use the Mexican Lime & Cilantro flavor; it's fairly mild]
2 15.5-oz. cans pinto beans (do not drain)
1 3.8-oz. can sliced black olives
Optional garnishes:
fresh cilantro, minced
scallions, sliced thin
shredded cheese (sharp cheddar or Mexican blends work well)
sour cream
Tabasco / Texas Pete / Cholula / chipotle sauce
Sprinkle cumin seed into a 5-qt. pot. Chop the onion and garlic up and finely mince the jalapeño, and add to the pot. Crumble the ground beef in. If you use beef with a lower fat content than 20%, add a little olive oil to keep things from sticking and burning.
Cook over medium heat, stirring occasionally, until beef is no longer pink. Carefully drain off excess fat if necessary.
Add oregano, chili powder, cayenne pepper, and tomato paste, and stir in well (the tomato paste is easier to distribute evenly before the sloshier things are added). Then stir in undrained tomatoes, Ro*Tel, beans, and olives. (Or, if someone in your household is addicted to olive juice, drain it off first.)
Cover and simmer over low heat until flavors meld well, or diners are impatient. Check and adjust seasonings as necessary.
Serve with garnished with cilantro, scallions, shredded cheese, and a dab of sour cream. Have hot sauce available for those who like it hotter.
Crossposted from http://montuos.dreamwidth.org/658781.html ;
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Alys' Can-Opener Gourmet Chili
1/2 tsp. cumin seed
1 onion
4-6 garlic cloves
1 jalapeño pepper
2 lbs. ground beef
1 Tbsp. leaf oregano
1 tsp. chili powder
dash cayenne pepper
1 6-oz. can tomato paste
2 14.5-oz. cans diced tomtoes (do not drain)
2 10-oz. cans Ro*Tel (do not drain) [I usually use the Mexican Lime & Cilantro flavor; it's fairly mild]
2 15.5-oz. cans pinto beans (do not drain)
1 3.8-oz. can sliced black olives
Optional garnishes:
fresh cilantro, minced
scallions, sliced thin
shredded cheese (sharp cheddar or Mexican blends work well)
sour cream
Tabasco / Texas Pete / Cholula / chipotle sauce
Sprinkle cumin seed into a 5-qt. pot. Chop the onion and garlic up and finely mince the jalapeño, and add to the pot. Crumble the ground beef in. If you use beef with a lower fat content than 20%, add a little olive oil to keep things from sticking and burning.
Cook over medium heat, stirring occasionally, until beef is no longer pink. Carefully drain off excess fat if necessary.
Add oregano, chili powder, cayenne pepper, and tomato paste, and stir in well (the tomato paste is easier to distribute evenly before the sloshier things are added). Then stir in undrained tomatoes, Ro*Tel, beans, and olives. (Or, if someone in your household is addicted to olive juice, drain it off first.)
Cover and simmer over low heat until flavors meld well, or diners are impatient. Check and adjust seasonings as necessary.
Serve with garnished with cilantro, scallions, shredded cheese, and a dab of sour cream. Have hot sauce available for those who like it hotter.
Crossposted from http://montuos.dreamwidth.org/658781.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID. Also, I have 17 Dreamwidth invite codes if you want one.