A Fresh Pot of Chili

Chili is one of the best comfort foods to make when your place is covered in snow. Each step takes a while, giving you plenty of time to hang out with your loved ones in a great smelling house.

Normally I’m the bystander when chili is happening. It is a food I associate with my mom and her crockpot. She makes this amazing green chili from a recipe she dragged out of a restaurant back in PA 15 years ago. This was my first time making my own chili, and it went a little off book. I used up nearly everything we had in the fridge, and E convinced me to rehydrate the beans myself instead of going the canned route. We even got to use the home-grown tomatoes we were gifted this fall since we had stewed and canned them.

This chili used the following ingredients:

  • 1 bag of Black Beans
  • 1 bag of Red Beans
  • 2 tbs Vegetable Oil
  • 4 Jalapenos
  • 1.5 Onions
  • 6 cloves of Garlic
  • 2 tbs Chili Powder
  • 1 tbs Pepper
  • 1.5 tbs Salt
  • 1 tbs oregano
  • Cumin to taste (start with about 1 tbs)
  • 1 can Tomato Paste
  • 1 lb of Ground Beef
  • 1 lb of Ground Turkey
  • 1 can Stewed Tomatoes
  • 3 cups stock (water can work, too)

Start by soaking the beans overnight, or early in the morning. They should sit for about 6 hours. You know what you can do while the beans sit? Drink some cocoa, make some popcorn, and watch marathon of TV on Netflix. We went with Doctor Who.


Are the beans done? Yes? Great. My method was loosely based on this recipe from the Food Network. Heat the oil in a large pot while chopping up the onion, garlic and jalapeno. Throw it all in the pot along with the seasonings and cook them for about 3 minutes. Next, add the tomato paste. I browned up the meats in the same big pot at that point, but I’d probably do that in a separate pot next time. After the meat is browned, pour in 1 cup of chicken stock and let it reduce a little bit before the tomatoes and beans were added. There will be a LOT of beans, too much for that small amount of liquid to simmer effectively, so add more stock or water until there is plenty of room for the soup to float. Bring it all to a boil for 10 minutes, stirring frequently. Turn the stove temperature down to low heat and let it sit for about 2 hours, stirring every now and then. Maybe go have a snowball fight. Definitely taste it around hour 1 to make sure it’s blending the way you want. We threw in a little more cumin and salt at that point along with a can of chopped tomatoes for more color.

I like mine topped with cilantro and green onion with rice on the bottom. Cheese or Greek yogurt are great too.

The only problem now is that we don’t have much food left: a couple of carrots, a grapefruit, a fennel bulb, apples, and a few leftovers, including the chili.  At least we still have coffee!

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