Our days are cooler and drearier. Even when the sun is peaking out, the haze mutes it. I wake up every morning and check the air quality--only to be disappointed its not good enough for me to go for a run. When did I become this person?! I don't even really like running, why am I disappointed I can't go?! But chili? Chili is comforting on a dreary day. I've been working on this recipe for years to get it how we like it. It doesn't take a pretty picture in that winter grey light at dinnertime, but it sure does taste good. How do you like yours? With rice or cornbread or Fritos?
Chili
500g (~1 lb) ground beef
250g (~1/2 lb)bulk Italian sausage (any casings removed)
1/2 cup chopped onion
3 cloves garlic, minced
4-5 tomatoes, pureed (28 oz can)
3/4 cup tomato paste (6 oz can)
1 cup water *
1 Tbs chili powder
1 3/4 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
1 Tbs diced jalapeno (opt)
2-3 cups prepared kidney beans (1-2 cans)
*Omit 1/2 of the water and use some salsa instead!
Prepare kidney beans ahead of time if you are using dried beans.
Begin by browning the ground beef, sausage, onion and garlic (you can use all beef if you prefer). Drain of any excess grease. Add in all remaining ingredients. Cover and allow to simmer at least 30 minutes, stirring occasionally, on the stove top. You can also let it simmer on low in a crockpot for 3-4 hours. Add extra water if you want it soupier.
*If you are using canned ingredients, you might want to start with less salt and then adjust it as needed--most canned items already contain salt. These measurements are based on using fresh tomatoes and dried beans I've prepped myself.
Serve with cornbread, over rice or topped with Fritos or corn chips and cheese! Enjoy!
Chili
500g (~1 lb) ground beef
250g (~1/2 lb)bulk Italian sausage (any casings removed)
1/2 cup chopped onion
3 cloves garlic, minced
4-5 tomatoes, pureed (28 oz can)
3/4 cup tomato paste (6 oz can)
1 cup water *
1 Tbs chili powder
1 3/4 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
1 Tbs diced jalapeno (opt)
2-3 cups prepared kidney beans (1-2 cans)
*Omit 1/2 of the water and use some salsa instead!
Prepare kidney beans ahead of time if you are using dried beans.
Begin by browning the ground beef, sausage, onion and garlic (you can use all beef if you prefer). Drain of any excess grease. Add in all remaining ingredients. Cover and allow to simmer at least 30 minutes, stirring occasionally, on the stove top. You can also let it simmer on low in a crockpot for 3-4 hours. Add extra water if you want it soupier.
*If you are using canned ingredients, you might want to start with less salt and then adjust it as needed--most canned items already contain salt. These measurements are based on using fresh tomatoes and dried beans I've prepped myself.
Serve with cornbread, over rice or topped with Fritos or corn chips and cheese! Enjoy!
Hey Brittany! I do different things. You can soak overnight and then put in a pot with water on stovetop and cook till tender (2 hours at least?). You can put them in a crockpot after soaking overnight too. On high, maybe 4-6 hours? If you are needing to fast track, you can do a quick soak by putting the beans in a pot with water--bring it to a boil, then turn it off. Let sit covered for 2 hours then change out the water and cook like you would after the overnight soak. You can cook from dry in the crockpot too. Add plenty of water and cook on high for 8-9 hours. If you have a pressure cooker, you can take unsealed beans and cook for 30 minutes from the time it starts making its pressurized steam noise. Or shorter if you soaked them. Is that helpful?!
ReplyDeleteunsoaked, not unsealed :)
ReplyDelete