My Best Chili

my-best-chili

It’s rainy here! And sort of chilly! So I have chili on my mind! Why all the exclamation points! Because we’ve been waiting for cooler weather here, and I think we finally have it. For a few days in a row. No more sweating while putting the boys in the car, no more feeling like the sun is literally aging me the second I step outside the door, and no more wearing white floral dresses in November (at some point I just stopped shopping). Speaking of aging, I went to the dermatologist this week for a mole check and few skin tips, and I came home with 3 prescriptions, 2 pricing quotes on procedures that I “need,” and a sheet of anti-aging essentials with about 80% of them circled based on my skin type.  Basically I need to invest in a new face.

So onto my chili. This is officially my chili. What I will make forever. Because there are soooo many recipes out there, and I already have this one  on my blog. I made this one loosely based on my previous version, but I tweaked quantities and did two simple things that made a HUGE difference: 1) I ground the beef down reeeeally small so there were no large pieces and 2) I cooked it for a long time.  Amazing what this did for the texture and flavor.

Recipe

  • 2 lb 90% lean ground beef
  • 1 yellow onion, diced
  • 1/2 clove garlic
  • 1/2 cup red wine
  • 1.5 teaspoons kosher salt, more or less to taste
  • ~43 oz diced tomatoes with juices (1 large can + 1 regular)
  • 1 can tomato sauce (15 oz)
  • 1/2 can or full can black beans, drained (I used 1/2)
  • 2-3 tablespoons chili powder (3 if you like more heat; I used 2)
  • 1/2 tablespoon sugar
  • 1 heaping teaspoon cocoa powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon pasilla powder if you can find it, or ancho chili powder
  • ground pepper
  • 2 tablespoons corn starch mixed with 1/4 cup water

Brown meat, adding onions and garlic.  Using a wooden spoon to break beef down into very small pieces. An immersion blender works well here too.  Cook beef, onion and garlic through.  Add in red wine and salt. Cook down for a few minutes. Add in tomatoes, tomato sauce, beans, and all spices.  Bring to a simmer. Stir in corn starch + water mixture.  Simmer uncovered for about 20 minutes.  Cover, turn heat to VERY low, and cook for at least one hour, but preferably 2 or 3. Taste for salt and add more if necessary.

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