Chili and I go way back. What was once designated as the only lunch option from base mountain restaurants has become a cool weather staple. As we experience the transition from summer to fall, the palette makes the transition from salad weather to chili weather. Now that embers shoot from old stone fireplaces and mini tornadoes of leaves skim the roads, I find that I am pulling out my spicy seasonings and the big cooking pot that will feel the simmer of the stove for half the day.
Prepping chili spices and beans for this autumn meal staple.
As with most dependable recipes, I will deviate from the basic ingredients with whatever looks good at the market.
-
- The beginning cooking phase of this no-fail chili recipe.
-
- Chili served with fresh baked whole grain bread.
Basic Chili
Serves 5
Ingredients:
1 teaspoon extra virgin olive oil
2 gloves of garlic
2 medium carrots, diced
1 small red pepper, diced
3 lbs. lean ground meat
1 ounce Italian stewed tomatoes
1 chili seasoning pack
1/2 cup red beans
1/2 cup black beans
Directions:
Drizzle olive oil into a large cooking pot and simmer garlic, pepper and carrots till soft.
Add meat and break up until brown with a wooden spoon, then add beans.
Add seasonings and tomatoes. Stir until blended.
Turn heat to low and cook for 15 minutes.
Serve with sour cream, fresh cilantro and bread.
Make enough for leftovers, which tastes even better the following day.
Resources:
All-clad pot: http://www.all-clad.com/
Casserole dish: http://www.lecreuset.com/heritage-round-casserole
White chili bowls: http://www.emilehenryusa.com/
