Yesterday since it was rainy, I decided to make chili. I was thinking about this chili that someone who was the father of a girl I knew growing up made. It had corn in it. I remember having it on a rainy August night in Avalon when I was in about 6th grade. These people used to rent this house that looked like a red Victorian farmhouse. It had a big, dark kitchen with a rickety wooden table.
So yesterday I decided to make my own summer chili. The ingredients:
1 pound ground pork
1 pound ground lean turkey
4 chili peppers all chopped up (my were Hatch red and green that I grew myself)
2 red bell peppers chopped up
2 jalapeño peppers chopped up
2 red onions chopped up
1 small bag frozen corn (plain, no “sauce”) or fresh kernels off of 4 ears of fresh corn.
1 lime zested and juice of same zested lime
A good handful of cilantro chopped
A handful of basil and oregano chopped
4 garlic clothes minced
2 large carrots grated,
1 28 ounce can of tomato purée
1 28 ounce can of strained crushed tomatoes,
3 15 ounce cans of white beans – Cannellini ,Navy, Great Northern. ( I used 1 can of each type)
1 15 ounce can red beans (Kidney or even Pinto)
And lots of chili powder and salt and pepper to taste.
First I sautéed the garlic and onion a few minutes in olive oil. Then I added the peppers (all of them) and cooked everything down a few minutes more. Then I added the carrots, ground pork, ground turkey and some salt. As the pork and turkey started to look cooked through I added the beans, and cooked that all together for a few minutes, then added the chili powder (I have no idea how much I added, I kept dumping). After that I added the tomatoes, the zested lime and juice of one lemon followed by the fresh herbs and the last ingredient: the small bag of frozen corn.
I then bought my pot to a simmer and it just simmered low and slow for probably a couple of hours. I stirred every half hour or so, and remarkably nothing stuck to the bottom of the pan.
I can tell you that my husband and son ate SO much of the chili that there was only two 1 quart bags for freezing and 1 quart container left over. I made this chili in my 8 quart Great Jones “Big Deal” pot, and it was 2/3 full as you can see from photo at bottom. As a related aside, I absolutely LOVE this pot and highly recommend the Great Jones company.
Thanks for stopping by!