All seems right with the world when there is a pot of chili simmering on the stove. The house feels a little bit cozier, you stop thinking about what tomorrow will bring, and anticipate the bowl (or bowls) you will be enjoying soon. Anyone who is serious about chili has his or her own signature recipe with a personal concoction of spices and hot peppers, meat, beans, or no beans, that is guarded like a sick kitten. Instead of trying to pry chili secrets out of people, you can conceive your own signature chili by starting with an available recipe you really like, and tweaking it until it becomes your own. The pot is your oyster. Make it to suit your tastes. If you don’t like beans, use more meat, or add corn. In this recipe I use 5 cloves of garlic, and reduce the red wine vinegar by about half to 1 1/2 tbls. I use canned tomatoes when quality fresh ones are not available. The rest of my changes are tweaks to spices, and the addition of different peppers. Remember the kitten. Enjoy some chili.
*with a few minor changes from The Lonely Radish
1 large onion, chopped
1 green pepper, chopped
6 or 7 cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground beef (15%)
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon Mexican chili powder
3 tablespoons red wine vinegar
1 28 o can tomato puree
1 can red kidney beans
The original recipe is a very mild chili. I add at least 1 jalapeno, and 1/2 habanero, and a red chili. Seeds removed from all.
Saute onions, green pepper (hot peppers) and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down. (at least 45 minutes, add some water if necessary.)
Add kidney beans and cook for a few more minutes.
Garnish with cheese, sour cream, or onions.