Chili Con Carne

I got my new 50mm f/1.8 lens from Amazon this week!  And I still don’t have any pictures to post.  Because I’m a slacker.  And when it arrived on Monday, my camera’s battery was dead.  So, I had to charge it.  And I wasn’t home last night.  So there.  Quit yelling at me.  Oh, wait.  You weren’t.  That was just my conscience. 

To ease my guilt, I wanted to get a recipe post up today because, well, it’s been awhile.  And I recently realized that I haven’t shared my chili recipe with you yet.  And that’s a bit of a crime.  Because my chili’s pretty awesome.  And after hours of agonizing over the potential embarrassment I might face should my chili fail to impress, I was validated yesterday at my office’s chili cook off.

I didn’t win (the winner would’ve been tough to beat) but compared to a lot of the chilis competing, mine was definitely pretty tasty.  Of course I’m a little biased.  I think chili is a relatively personal thing, kinda like perfume or politics.

Although you all know how good I am at measuring, *ahem*, please feel to adjust any of these ingredients to taste. You won’t hurt my feelings, I promise.

Disclaimer: This is not my chili.  It is from What’s Cooking America but don’t most chilis look similar?

Chili Con Carne
 2lbs lean ground beef
1 medium onion, diced
2-3 cloves of garlic, minced
2 cans stewed tomatoes
2 cans diced tomatoes with chilis
2 cans of water
1 (6oz) can of tomato paste
2 cans kidney beans, rinsed
2T BBQ sauce
Chili spice blend (2 parts Cumin, 2 parts Chili Powder, 1 part Cayenne)

Saute the onions in a little oil until soft and translucent.  Add garlic.  Once you start to smell the garlic, add your ground beef and cook it up.  When brown, apply a generous dusting of spice and taste to check the level of seasoning, being conscious that there will be some heat in the tomatoes with chilis that have yet to be added.

Now here’s the tough part… Get a can opener.  And crack open all 7 of your cans.  Dump in all the tomatoes.  Then add the 2 cans of water.  (I like to fill each can halfway to rinse them out and get all the tomato juices into my chili.)  And then the beans.  And the BBQ sauce.  Simmer for as little as 30 minutes or as much as 2 hours. 

And don’t forget to taste it to make sure it’s got enough kick.  Because there’s nothing worse than bland chili…

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