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February 20, 2002
Chili
This is based on my mom's recipe, but I make a few changes and fire it up a bit.
1.5 lb ground beef
1 poblano pepper
2 jalapeno pepper
1 serrano chile
1 medium onion
2 cloves garlic
1 can tomato paste (6oz.)
1 can tomato sauce (8oz.)
1 1/2 cup water
1/4 cup chili powder
1 tsp ground cumin
1 tsp salt
Tabasco Red Pepper Sauce to taste
Tabasco Green Pepper Sauce to taste
1. Brown and drain ground beef. Set aside.
2. Finely chop the onion, garlic and all three kinds of peppers. If you prefer milder flavor, be sure to remove all of the white veins from the insides of the peppers.
3. Saute all of the vegetables. You can use a little bit of oil, or save the liquid from browning the meat and use that.
4. Combine all ingredients in a pot and bring to a boil.
5. Cover and simmer for an hour over low heat.
For a milder chili, use a bell pepper instead of the poblano and omit the jalapeno, serrano and tabasco (this can always be added after cooking).
Serve with chips, crackers, cheese, raw onions, more tabasco, sour cream, or whatever else sounds good. Pretty damn easy and might tasty.
Personally, I don't believe that beans and chili should be anywhere near each other. If you disagree, add a can of beans after you bring the rest of the ingredients up to a boil. Keep in mind that most canned chili beans have a lot of seasoning, so you may want to adjust the rest of the spices a bit.
Posted by buddha at February 20, 2002 12:53 AM