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.

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.)

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).

From: [identity profile]

Don't know if it's the declination of the sun or something, but I was really craving chili last week, too. Made a great vegetarian one, so I'm going to stalwartly agree with "because chili is the most delicious food ever". (Also, saving your spice combination for the future because it always takes me 30 minutes of messing around to get it anywhere near a chili flavor.)
ext_21906: (Default)

From: [identity profile]

The cumin is seriously key.

I honestly hate the smell of cumin when it's in my spice drawer. I think it smells like BO. But, add some heat and garlic and chile pepper and it's like magic.

From: [identity profile]

Word on it smelling like BO but I do like having it around.
Between this and the roast recipie, your feeding us this week. Thank you Sir.

From: [identity profile]

I'm pretty sure you're not veg* since you have meat in so many of your recipes, but do you know of a good meat substitute (other than just more beans) that isn't tofu? Because I'm pretty sure tofu chili would taste terrible.
ext_21906: (sleep with a gun)

From: [identity profile]

Seitan! Possibly TVP. But seitan's texture is pretty good.

Honestly, with the beans, there's plenty of protein here. I'd go with tossing in some squash for texture or corn for flavor.

From: [identity profile]

Okay, cool. I've never really dabbled in anything but tofu in meals I prepare myself, but fake chicken nuggets and shit are delicious, so I would want to find something with a texture like that.

I'm not sure I've ever had seitan. Or TVP. And I've been a vegetarian for four years.

I just don't go to the co-op too often. I'll go pick up some seitan or some of those "hamburger" crumbles from the co-op and see what I can do with that.

From: [identity profile]

(The way I've been able to not know what I'm eating is I consume large amounts of prepared Morningstar Farms products, soy milk, and dairy)


chasingtides: (Default)

Most Popular Tags

Powered by Dreamwidth Studios

Style Credit

Expand Cut Tags

No cut tags