I made a huge batch of chili last winter from a recipe I found online. Duck said it tasted like his Grandpa's. That is the best compliment I could hope to receive!
I
t is starting to get cold out again, and I needed something to make for dinner that wasn't chicken or pasta. Chili. I wanted to make a hot, spicy, meaty, rich chili for dinner. I had scored with the recipe last year, and now it was time to bring it back out...except...I couldn't find it.
How I managed to not bookmark or print this recipe out is beyond me, but I didn't have it saved. I googled "best chili recipe," "favorite chili recipe," "easy chili with beans," anything I could think of, but I couldn't find it.
Eventually I settled on a chili recipe that I at least had most of the ingredients for and crossed my fingers.
That recipe is here: http://www.recipegirl.com/2012/02/02/halftime-chili/
In addition to changes I made based on what I had on hand and our personal preferences, I reduced the amounts in the recipe by quite a bit, since I was just looking to feed the two of us (plus lunches!)
This chili took a little less than two hours to make, including all of the prep and cooking, but it takes very little actual work - just throw everything in and let it simmer. It made about 4-6 servings. I served it with sour cream and cheese and some nice crusty bread. I would suggest a salad for the sake of nutrition, but I honestly didn't go that route.
The best part? I explained my recipe search to Duck and apologized for not saving a recipe he had liked so much. He shook his head and said, "Don't worry about it, this is better."
So here it is: the best yet chili!
2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 pound ground beef
1 1/2 tablespoons regular chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/4 teaspoon dried basil
1 bay leaf
1/4 teaspoon dried oregano
1/4 teapsoon dried thyme
1/2 teaspoon ground cinnamon
1 green pepper, chopped
1 28-ounce can crushed tomatoes with puree
1/2 bottle of beer
1 tablespoon tomato paste
1/4 cup chili sauce
1/4 cup barbecue sauce
1 can kidney beans (not drained)
Directions:
Heat the oil in a large pot over medium heat. Add the onion and cook until they are soft, then add the garlic. Being careful not to burn the garlic, cook about two minutes more.
Add the beef and cook, stirring, until it is all browned.
Add all of the spices and continue to saute the mix for about two minutes.
Add all the rest of the ingredients, reduce heat and simmer for at least an hour.
If the chili is too thick, add liquid to thin it out - more beer, beef or chicken stock, wine, water, anything you prefer. Taste and adjust seasoning if necessary.
