Monday, December 6, 2010

Classic Chili

While my chili recipe is no family secret, it is definitely delicious.  To me, it is throw together a bunch of stuff into a pot and it always turns out great, but in case you need some help in the chili department, here is the recipe I used this weekend and all my chili recipes are adapted from these simple ingredients.  You don't have all the ingredients listed?  Just use what you have.  You can use all pinto beans, omit the carrots, use a different type of chili powder, forget the cumin.  Just experiment.  That is the beauty of chili.  It is pretty resilient!  Once I substituted the tomato puree for pumpkin puree because I didn't have any tomato.  It was so good a new recipe was born: Spicy Pumpkin Chili!

Classic Chili

2 tbsp olive oil
3 cloves garlic, minced
1 onion diced
1 green, red, yellow or orange pepper (or 1 cup tri-colored peppers), sliced
5-6 celery stalks chopped
3 carrots chopped
1 tsp Chipotle chili powder
1 tsp hot Mexican chili powder
1 tsp cumin
2 tbsp Worcestershire sauce1 can black beans
1 can kidney beans
1 can pinto beans
1 can corn
1 can diced tomatoes with green chilis
1 can tomato puree

In large stock pot or crock pot, heat olive oil over medium/high heat.  Add in minced garlic and onion and saute for several minutes.  Toss peppers, celery and carrots into pot and saute for several minutes more.  Stir in Worcestershire sauce, and all seasonings.  Continue to stir over medium-high heat.  Add in diced tomatoes and cook.  Add tomato puree.  At this point, if you are not planning to serve immediately, you can turn crock pot to low and let simmer for a few minutes to an hour to let the flavors marry.  When you are ready to serve, stir in drained and rinsed beans and corn and turn heat back to high.  Cook for several minutes and serve. 

We usually serve our chili with Mr. Kummerow's corn bread or toasted bread but for this meal we served with Food Should Taste Good Sweet Potato Chips!  Yummy!

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