Saturday, March 3, 2012

Chili, REAL Chili

I made some chili this week for the first time. It was an amalgamation of recipes and stuff I had picked up. Not much else to say except that it was pretty tasty, and now, I share it with you.

2 Tbsp butter
2 medium onions, sliced (if you want them smaller, dice them)
1 lb ground beef
A 20 ounce can of tomatoes
2 ounces of tomato paste
1/3 cup of beer or ale
1 tsp of salt
A dash of tobasco
1-2 Tbsp of chili powder

Mix & Match ingredients below to your taste. I used them all in these ratios.
1 fresh or dried chili, seeded, stemmed, and minced
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp ground oregeno
A dash of cinnamon

Here's a picture of the motley crew:

Things you'll note - no beans. I am told that real chili doesn't have beans in it. I decided to try it this way for my first time. I've had chili both ways and have enjoyed them both. If you want beans, use them. Not being a purist, I won't look down on you. I believe 2 cups of beans equivalates to 1 pound of meat. You'll have to figure the rest out on your own though. In the spirit of full disclosure though, I like the all-meat version better.

The rice cooker in the background is cooking long grain rice. I served the chili over it. For those of you who don't know, rice cookers can cook any type of rice. Each rice cooker is a little different. They all require slightly different amounts of water to get the rice just right. You'll have to experiment with yours to find out how much to put in exactly. My rice cooker is made by Zojirushi and my experience with it, and other Asian brands, has been to use slightly less water than what the rice maker calls for. Oh, another helpful tip - rinse the rice before cooking. That eliminates all the dust in there with it. You can't see it until you add water, then you'll see the water get cloudy. I rinse my rice twice before cooking. It doesn't eliminate all of the dust, but I don't think you ever will. Your rice will taste much better.


Melt butter in a large pan or pot over medium heat. After it gets hot, saute the onion until it is tender, but not brown. Then add the meat. Break up the meat with a fork. After the meat has browned, add in everything else. Turn the heat to low, cover your pot, and cook at a simmer for an hour. Here's another picture!

After that, it's ready to serve. Easy-peasy! Here's a picture of the final product.

I hope you all enjoy this. If you know of other chili recipes out there, I would love to hear about them and incorporate them into my recipe. Anyway, happy eating!

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