Chili
As soon as the weather turns cool I start craving a bowl of chili. This recipe is one of my favorites. It is equally delicious served in a bowl or over hot French fries.
You will need:
2 Tablespoons butter
1 large onion, chopped
4 large garlic cloves, chopped
2 pounds ground beef
1 bell pepper, chopped
1 jalapeño, chopped
a generous pinch of salt
1 Tablespoon chili powder
2 teaspoons cayenne
2 teaspoons ground cumin
2 teaspoons dried oregano
3 cups diced tomatoes
2 Tablespoons tomato paste
2 Tablespoons Dijon mustard
3 cups beef broth
4 ounces of dried kidney or red beans, rinsed and soaked overnight or 1 can, drained and rinsed
Melt butter. Sauté onions until they are clear. Add garlic and sauce until carbonized. Stir in ground beef and brown. Add peppers. Season with salt, chili powders, cumin, red pepper, oregano and cook until meat is done (no pink).
Add tomatoes, tomato paste, mustard, and beef stock, bring to boil and reduce heat to medium-low. Stir in beans and simmer uncovered about 1 hour, stirring occasionally. Add water or broth as needed.
Ladle into bowls and garnish.
Some of my favorite garnishes are: Chopped onions, a scoop of sour cream, crushed red pepper flakes, chopped avocado, or a handful of shredded cheese.