Ok, TMC threw it down tonight by bragging about her sister-in-law’s Chili which I’m sure is very good because it’s not at all hard or fussy, that’s why I cook it too.
Mine has a variable number of ingredients because it depends on how long you want to eat it (as with everything else when I cook just for myself a full recipe lasts until I am entirely sick and tired). This is a full recipe.
- 3 Cans of Beans (Different types, Black Beans are the best if you’re looking to downsize it)
- 2 Large Sweet Onions (actually you can use 3, they reduce)
- 4 Cloves of Garlic (Toss in a whole Head if you’re not going to chop them up, but you still have to clean it)
- 1/4 Cup Olive Oil (depending on your pot, you may need more)
- 4 Heaping Tablespoons of Chili Powder
- 4 Measured Tablespoons of Cumin
So you peel and chop the Onion, and peel and chop or mince the Garlic depending if you’re going for the whole clove technique (you need more because the flavor is not as intense, at least you’re spared the chopping or mincing, you have to peel it anyway, just more cloves).
Umm… that’s the prep.
So you heat your Olive Oil to whatever temperature you’re comfortable with and toss in your Onions with a measured Tablespoon of Cumin and a heaping Tablespoon of Chili Powder and reduce them by half in volume. You’re not looking for a fond crust on the bottom or browning on your Onions (though if you like that you can).
When your Onions are reduced toss in your Garlic, stir and turn your heat to low. Add your first can of Beans (I recommend starting with the biggest ones) and another measured Tablespoon of Cumin and heaping Tablespoon of Chili Powder.
Yes you throw in the goo. That’s what makes it liquidy and not a solid gut wrenching mess. Deglaze the pot now if you need to, you’ll still need to scrape the bottom periodically and you might need to add water to achieve the consistency you desire- unheated it’s quite thick.
When you have bubbles again it’s time for the second can. I go for contrasting color Beans so light Pink and dark Red Kidney or a White Navy kind of mix things up. They all taste the same. You spice these the same as before and wait for them to heat.
Finally you put in the Black Beans (they are the smallest and cook the fastest), the last dose of 1 measured Tablespoon of Cumin and heaping Tablespoon of Chili Powder, turn your heat to barely a simmer, lid your pot (did I mention thick?), and let it meld.
Prep and cook time is about 30 minutes (well, TMC thinks I’m a terrible Sous because I take too long peeling the Garlic, but I like it clean with no paper), I try to give it an hour after the last can of Beans goes in but it’s edible from the git go.
The Chili is for flavor. The Cumin is for heat. The Garlic is for Umami. The Onion is for sweet.
Now Richard and Emily complain constantly that this recipe is like a 5 Alarm Firehouse, but they barely use Salt and Pepper. “Good Beef doesn’t require any seasoning!” said my Grandmother who was allergic to just about everything. I favor a little BAM!
This recipe produces a very mild (and very vegetarian) Chili that is sweet and chili tasting with a slight heat after. If you like it hotter you can always dose it with your favorite hot sauce (I prefer milder ones with more vinegar). It’s best served with shredded Cheddar Cheese (extra sharp) on top and a nice slice of butter coated bread.
Good eats. Not kidding.
So, I write about things that are not political. I write about anything.