Growing up in various parts of the Midwest, I never
encountered a bowl of chili before the age of 18 that wasn't
tomato-based or didn't contain beans, usually kidney beans.
Traveling the Southwest lead me to many variations on
"chili", some very authentic and many not. I like most of
them. In fact, the only type of chili I don't like is Cincinnati-
style chili. I don't like the spaghetti, macaroni, rice,
chocolate, cinnamon additions/variations. I can't say it's
bad; I just don't like it.
I offer here a bastardized variation on my mother's good ole
Midwest- style chili derived mostly from pantry items. It's
much spicier and much thicker than mom's, but the basic
taste is the same. We like it; perhaps other will. No need
to knock it if you don't agree...there are just simply too
many variations out there to compare.
* Exported from MasterCook *
"Chili" From the Pantry
Recipe By : Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 1/2 pounds
lean ground beef 3 tablespoons olive oil 1 large onion --
1/4" dice 5 cloves garlic -- finely minced 1 large fresh
serrano pepper -- 1/4" dice 2 each fresh jalapeno peppers
-- chopped
1/2 cup good quality chili powder 2 teaspoons cumin
seed 2 teaspoons coriander seed 2 teaspoons oregano
-- (Mexican preferred) 1 each bay leaf
2/2 teaspoon black peppercorns 2 tablespoons light
brown sugar 1 tablespoon worcestershire sauce 1 can
diced tomatoes with jalapeno peppers 1 can Mexican-
style stewed tomatoes -- finely crushed 1 can tomato
soup, condensed 2 cans kidney beans -- dark red 1 can
kidney beans -- light red 1 cup v-8® vegetable juice
-- approximately
In a large pot brown beef until all moisture is evaporated,
leaving it somewhat chunky. Remove meat from pot and set
aside, but do not drain.
In the same pot heat olive oil, then add onion and cook
slowly until transparent and tender.
Add garlic and peppers, and continue cooking until peppers
are tender.
Meanwhile, combine cumin seed, coriander seed, oregano, bay
leaf, peppercorns, and grind in a spice mill until finely
ground. Combine spice mixture thoroughly with chili powder
and brown sugar.
Drain and thoroughly rinse kidney beans. Set aside.
Return meat to pot and stir to combine with sauteed
vegetables. Add the spice mixture and combine well.
Add Worcestershire sauce, diced tomatoes, stewed tomatoes,
and tomato soup. Add V-8 Juice to slightly thin mixture. (Do
not add too much at this point.)
Bring mixture to a slow simmer, stirring frequently. Add
reserved kidney beans and stir gently to combine.
Return to slow simmer and cook on very low heat, covered,
for 1-1/2 hours, stirring occasionally to prevent burning.
Chili may be thinned further with additional V-8 Juice,
beer, or water, according to taste, however, we prefer and
serve it very thick.
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.