This Atlanta weather does not want to warm up, so Jim & I thought that making a pot of chili would bring us a little heat. I should admit that when I cook, my measuring is approximate. I add until I smell or see what I like going on in the pot. Everyone's taste palates vary too... adjust the spices to your liking.
Chili Recipe: Serves 6 or So People / 1 - 1 & 1/2 Hour Prep & Cooking Time
Getting Started:
>Salt & Pepper
>Dry Spices - Chili Powder, Cumin, etc...
>1/2 of a Large Onion - Diced
>1 Red Pepper, 1 Yellow Pepper, 1 Green Pepper - Cut into Strips
**For a Smoky Flavor, Replace the Yellow & Green Pepper for 2 Habanero Green Peppers - Place Habaneros On Top of the Flame of a Gas Cook-top to Blister & Blacken the Exterior Skin. Once Cool to Handle, Peel Away Blackened Skin. Cut into Diced Pieces.
>Open 2 Large Cans (28oz Size) of Whole Peeled Tomatoes in Juice
>Open Cans of Beans (15oz Size) - Any Combination of Pinto, Black, Kidney, White, Chili - But Use About 3 Cans Worth. (I Like Seeing the Different Sizes & Colors of the Beans Together in the Pot, So Keep That In Mind When Selecting Your Favorites). Once Opened, Place Into a Colander to Rinse and Drain.
>1 - 1 & 1/2 lb. Ground Sirloin (Using This Lean Meat Means Not Having to Drain Off Any Fat Once Cooked)
>1/2 - 1 Cup Dark Brown Sugar (The Brown Sugar Helps to Complement the Acidity of the Tomato)
>Hot Sauce if Desired (I Like the Sriracha Hot Chili Sauce)
Preparation:
>Heat a Large Pot, Stainless or Cast Iron, with Extra Virgin Olive Oil on Medium High Heat - Couple of Turns of the Wrist of Oil. When You See the Oil Almost Ripple in the Pot, its Hot. Add Onions, Salt & Pepper, and Dry Seasoning. This Step is Creating Your Base for Flavor of the Chili, So Add the Dry Seasoning to Your Liking... At Least Start With a 1/2 Teaspoon of Dry Seasoning and Add More if Desired. The Onions Should Take on a Nice Amber Red Color Once Mixed with the Dry Spices.
>Once the Onions are Translucent, Only About 5-10 Minutes, Add Ground Sirloin. Keep Stirring, Breaking the Meat Into Smaller Pieces.
>Once the Meat Is No Longer Pink, Add Peppers & Stir.
>Once Meat, Onions & Peppers Are Combined, Add 2 Cans of Tomatoes with the Juice. Stir, While Also Using Your Spoon to Break Down the Whole Tomatoes Into Smaller Chunks.
>Add Beans... Stir & Combine Everything. Add Salt & Pepper - a Generous Amount, Your Beans & Tomatoes Need it for Seasoning. Bring to A Boil.
>Once Bubbling, Turn Heat Down to Low to Simmer Everything Together. Give Your Chili A Good Stir. Simmer for About 30-40 Minutes. Keep Near By for Occasional Stirs. The Chili Sitting at the Bottom of The Pot Could Burn if Not Looked After.
>At the 20 Minute Mark, Stir in the Brown Sugar. Add a Couple of Shakes of Hot Sauce, to Your Liking. Continue to Simmer Until 30-40 Minutes is Up. The Peppers & Beans Should Be Soft Looking... All Ingredients Should Look as if They've Melted Together A Bit and the Chili Should Have a Nice Overall Consistency - Not Too Thick, Not Too Thin.
>Serve with Any Assortment of Shredded Cheese (Monterey Jack, Cheddar, etc..), Avocado Chunks, Fresh Chopped Cilantro, Corn Chips, and Instead of Sour Cream, Try Adding a Dollop of Greek Yogurt. My Favorites...
