Chili (con carne) is perfect for these chilly days

with the weather being so nasty these last few weeks, I got into making chili. haven’t made any in years and with all the nice options of beans here, I tried it out again a few weeks ago.

IMG_4344

my 5 qt dutch oven has the perfect size. I usually use about 2lbs of ground beef. I had a mix of pork and beef the other day and it does not taste quite as good as with just beef – and I can’t believe I would ever say that…
IMG_4346I brown the meat in two batches, season it with salt, pepper and cayenne and once the second batch is done, I add the onion which I had chopped up in larger pieces, and stir until it is translucent. next, I add two smashed cloves of garlic and the other batch of ground beef. you can also add one bell pepper (which can also be a nice way of making it a bit more colorful),  and a fresh jalapeño, finely chopped.
let all cook until the peppers are soft and add a small can of diced tomatoes. my favorite can tomato brand is hunt’s, their sauces just taste really good. yesterday I had a can of fire roasted ones which added a nice taste to it, but I like the petite diced ones better. to get a bit more sauce (in the end I am swabian and we looooove sauce), I pour in a large can of tomato sauce. this is really to your own liking, you can also just add tomato paste and water. let everything simmer for a while and season with salt, pepper and a bit of oregano.
next, the beans. I got a recommendation for the goya beans with the red label. they have a few different ones and they are also a bit seasoned with onion, garlic and either cilantro (yeah, not) or bell pepper. as I just paid attention to the non-cilantro, I bought a can of regular red beans and a black bean soup last time which turned out to actually be a great mix. two cans of beans are the perfect amount for my taste. for the seasoneing, if you like it spicy, which I do, add some sriracha and/or red pepper flakes. and as with all tomato dishes, add some sweetness. I like to use about a tsp of either maple syrup or brown sugar. once everything is mixed together, let it cook for about an hour or even longer on low heat.
IMG_4352

back home we would usually eat chili with bread, baguette preferably. here people eat it with rice, tortilla chips (very yummy) and also serve it with a tbsp of sour cream (totally my thing) and some grated cheese (I should really add this to my shopping list next time).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s