I think that humility is a very important trait.
However, one thing I tend to be a little boastful about is my chili recipe.
It is award winning after all...
(See? There I go again.)
I think that everyone should have an easy chili recipe on hand, because it's cheap, it freezes well, and it's an easy way to feed alot of people. Who doesn't love a one pot wonder? Make it ahead if you need to, because the best chili needs to simmer for a coupla hours.
Here's my recipe.
1 lb ground beef
(I actually used 1/2 lb this time - I've gotta stretch my grocery money, baby!)
1 green bell pepper
1 yellow or brown onion
1 can tomato sauce
1 can diced tomatoes
1 can rotel or other brand diced tomatoes with green chiles
1 can black beans
1 can red beans
salt and pepper
2 heaping Tbsp chili powder
1 heaping Tbsp ground cumin
1/2 tsp cayenne (or 1 minced jalepeno or serrano chile)
optional: 1 1/2 cups brewed coffee or 1 tsp cocoa powder
Roughly chop 1 onion and 1 green bell pepper. Mince the fresh hot pepper if using. (I forgot to get one at the store, so I just used ground cayenne!)
Combine with the ground beef and a generous sprinkling of fresh ground pepper and kosher salt in a 4 qt pot, and cook over medium until beef is browned.
While the beef is browning, begin to open up the cans. There are alot of them! I always give myself a wrist cramp with my manual can opener :)
Go ahead and drain and rinse the beans. (Feel free to use other varieties, although I swear by the black beans. They make good chili. Besides, kidney beans freak me out. They're a little big. It's a miracle I eat beans at all. From the time of my birth to about 16 years of age, I ate approximately 10 beans.)
When the beef is evenly browned, add the tomato sauce, diced tomatoes, and rotel. Next, add either a can's worth of water OR brewed coffee. (Don't worry - it doesn't make your chili taste like coffee! It adds a nice depth in flavor.) Finally, mix in the beans.
Spice time! This is where the magic happens.
You want a heck ton of spices in the pot. I mean it, people! Start with 2 heaping tablespoons of chili powder, 1 heaping tablespoon of ground cumin, plenty of black pepper, and 1/2 tsp cayenne if using. If you used water instead of coffee, add 1 tsp cocoa powder. You won't regret it!
Stir, and peer closely at your chili. Can you easily see the spices? If not, add some more! You want them to be visible in the juices.
And that's that! Just bring it to a simmer, slap the lid on, reduce the heat to medium low, and let it simmer for about three hours. Check it once in awhile - you want it to be bubbling, but not going TOO crazy. If you want to simmer it longer, just add extra water as needed so it doesn't burn.
There ya go! Easy-peasy. And check out those fall decorations.
Serve with grated cheddar, sour cream, and fritos!