Chili recipe
I've been working on cooking a lot more. Trying to get to where we eat out less than once a month. So far we're at like every 3 weeks, but that in itself is a huge step. In doing this I decided I should record some of my recipes.
This one is practically a vegetarian chili. So much veggie and just a little bit of meat for flavor and texture. I'm betting it'd be fine without any meat, but I haven't tried that yet. This makes a nice big pot that fills my 6 qt dutch oven about 2/3 or more full. I usually make and serve it over spaghetti one night, then use it for chili dogs as lunch the next day, and finally as one of the main toppings for baked potato bar night. That's with 4 pretty hearty eaters too.
Chili
2 T oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper diced
1 Anaheim chili, diced small
2 cloves garlic, diced small
1 carrot shredded
2 jalapeños, diced small
1 T cumin
2 t pasilla chili powder
salt and pepper to taste
1 sm can diced green chiles
1 T tomato paste
1 can diced tomatoes (14.5 oz)
about 1 pound browned hamburger
1 cup broth
1 T brown sugar
2 t prepared spicy mustard
1 T vinegar (apple cider or balsamic)
2 cups black beans
2 cups pinto beans
Melt oil in large pan. Add onions, peppers, garlic, carrot, and jalapeños. Sautee until veggies are well softened but not browned. Add in cumin, chili, salt, pepper, canned chilies, tomatoes, and tomato paste. Stir until all are incorporated and heated. Add in hamburger and broth and simmer for 15 - 20 minutes. Stir in sugar mustard and vinegar. Taste and adjust seasonings as needed. Add in beans when you're getting close to serving so they don't get all mashed up. Just be sure to give them enough time to get to temperature.
This one is practically a vegetarian chili. So much veggie and just a little bit of meat for flavor and texture. I'm betting it'd be fine without any meat, but I haven't tried that yet. This makes a nice big pot that fills my 6 qt dutch oven about 2/3 or more full. I usually make and serve it over spaghetti one night, then use it for chili dogs as lunch the next day, and finally as one of the main toppings for baked potato bar night. That's with 4 pretty hearty eaters too.
Chili
2 T oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper diced
1 Anaheim chili, diced small
2 cloves garlic, diced small
1 carrot shredded
2 jalapeños, diced small
1 T cumin
2 t pasilla chili powder
salt and pepper to taste
1 sm can diced green chiles
1 T tomato paste
1 can diced tomatoes (14.5 oz)
about 1 pound browned hamburger
1 cup broth
1 T brown sugar
2 t prepared spicy mustard
1 T vinegar (apple cider or balsamic)
2 cups black beans
2 cups pinto beans
Melt oil in large pan. Add onions, peppers, garlic, carrot, and jalapeños. Sautee until veggies are well softened but not browned. Add in cumin, chili, salt, pepper, canned chilies, tomatoes, and tomato paste. Stir until all are incorporated and heated. Add in hamburger and broth and simmer for 15 - 20 minutes. Stir in sugar mustard and vinegar. Taste and adjust seasonings as needed. Add in beans when you're getting close to serving so they don't get all mashed up. Just be sure to give them enough time to get to temperature.