rainy day chili

chili

One of the ladies in my cooking group asked for my rainy day chili recipe, so here it is:

 

Brown 1 lb ground pork and 1 lb ground beef with 6 cloves of garlic diced and 1 sweet onion and 1 red onion chopped.   Salt to taste.

 

To that add 4 grated carrots (medium carrots), and 1 1/2 cups grated raw potatoes (red bliss or Yukon gold).

 

Add one package frozen corn (no sauce kind – just the corn).

 

If I have green or red bell pepper I will chop up one of those too.

 

Add 3 Tablespoons Chili Powder (I use hot), 1 teaspoon Chipotle Chili Powder, 1 teaspoon Smoked Hot Paprika, 1 teaspoon bittersweet paprika. A few dashes of cumin.

 

Then add ¼ cup chopped fresh Cilantro and 1 Tablespoon dried oregano

 

Add one 40.5 ounce can of dark red kidney beans (or white cannellini beans which my grocery store has been out of)

 

Add one 28 ounce can of crush red tomatoes.

 

Add one 28 ounce can of tomato puree.

 

Add a few dashes of chipotle Tabasco sauce or a good Mexican hot sauce.

 

Bring to a slow boil over medium low heat and reduce to low/ simmer and cook the chili for a few hours until cooked down a bit (makes it thicker).

 

Simmer with a splatter screen on unless you want your kitchen to wear chili.

 

Adjust for seasoning here and there.  Chili cooked a day ahead and reheated is even better because spices have a chance to settle in.

 

chorizo black bean chili



2 – 1 pound packages of chorizo sausage sliced into bite-size pieces
1 – 28 ounce can crushed tomatoes
1 – 14 1/2 ounce can of fire roasted tomatoes
1 – 6 ounce can of tomato paste
1 – 1 lb. 13 oz. can of goya black beans (drained)
One large red onion and one small white onion
Six cloves of garlic
One cup of Ricatito cilantro cooking base
Goya adobo or salt and pepper to taste
Three carrots sliced or diced small
Three medium size potatoes sliced or diced small
6 ounces of frozen corn kernels 
One cup roasted red peppers (drained and cut into uniform pieces – not too small or it will disintegrate. If I don’t have time to make fresh roasted peppers I will buy roasted bell pepper strips “deli sliced”)
1 teaspoon ground oregano
1 teaspoon basil
Salt and pepper to taste
4 teaspoons Mexican style chili powder
3 teaspoons dark chili powder (I have to get this via mail order from Whole Spice )
You want a large Dutch oven for this or pasta sauce pot – which in my house are basically one and the same. I use a stainless steel pot for this because black beans can stain enamelware.
Start by browning your sausage in a few tablespoons of extra-virgin olive oil,and then add onion and garlic . 
When onion and garlic is starting to turn translucent add potatoes and carrots.
Add the black beans followed by the crushed tomatoes and Ricatito
Add spices, and tomato paste. Allow to cook for about an hour on a very low flame and then toss in  frozen corn kernels and roasted red pepper strips.
Allowed to cook down on low lid cracked off with a splatter guard over your pot and then the lid on top of splatter guard. 
After a couple of hours of burbling away on low burner, check your chili for spices and salt and pepper or add Goya adobo. I don’t cook with a lot of added salt because so much of our food has sodium content.
Turn off the stove and let this come to room temperature and refrigerate overnight. The next day skim off any fat that may be on the top and bring to room temperature and heat thoroughly. 
You can serve over rice or just eat plain with a little shredded cheese or even plain Greek  yogurt  or sour cream on top.
You can get a few meals out of this and it freezes well.

yes, it’s chili night

Here I am supposed to be writing an article and what am I doing?  Cooking and writing about cooking.

Well it is chili night, so I thought I would share.  Not bragging, but mine is good.

Chop up a large onion and 3 cloves of garlic.  Cook down a bit in canola or Smart Balance oil is a large pan or a dutch oven. Salt a little bit to taste.  Maybe 3 tablespoons of oil.  Chop up 1 large or two small red sweet peppers and 1 jalapeno (both peppers should be seeded and the jalapeno should be diced.)

Add a dash or two of dried oregano, chili powder (I use Jayshree Seasonings’ chili powder blend – their spices and blends are worth ordering), smoked paprika, regular paprika.

When onion starts to get that translucent look to it, toss in 1 1/2 of high quality ground beef (as in Black Angus, low-fat content – it makes a difference).

When the beef is starting to brown, taste what you have cooked so far and adjust the salt and add a couple more dashes of chili powder.

Add two 15 oz cans of beans (kidney, white, black, whatever – I use whatever I have EXCEPT not chick peas)

Add a can of tomatoes chopped or tomato puree (depending on the packaging approximately 26 oz or so)

Add a 6 oz can of tomato paste.

Stir it altogether, and once again adjust chili powder and salt as necessary (I like spicy chili).

Chop up some fresh basil, oregano, and cilantro. Stir it in.

Adjust flame to simmer and let chili burble away for about an hour, stirring occasionally so it doesn’t stick to pan.

Serve as you wish.  I like having crumbled queso fresco, additional chopped cilantro, and sour cream handy.

Freeze the leftovers.

Enjoy!