Friday, October 9, 2009
I made chili the other day, using a recipe I got from a friend (actually he used to work in The Soup Kitchen) and it was THE BOMB! I added a few of my own spices, but is was hot, hot, hot!
So we ate some of it for dinner, with some nachos. The leftovers I brought to work and it only tasted better the next day, since the flavors already seeped into the soup even more.
1/2 kilo ground beef
2 cups beans (white or red kidney or pinto)
1 large can crushed tomato
1 large can tomato sauce
2 medium yellow and green bell peppers, diced
2 medium onions,diced
3 cloves garlic, minced
cheese and nachos for garnish and side
1.Pour oil, saute onions, garlic and add beef. Cook till the beef is not pink.
2. Pour crushed tomato and tomato sauce.
3. Season at this point, add the spices. Add a little water, maybe a cup, depending on how runny you want it to be.
4. Simmer and add the peppers after around 20-30 minutes.
5. Add beans and allow to cook. Once the beans are soft, it's ready!
Now, chili is really a flexible thing. You can add more spices or lessen it. You can use beans or no beans. You can add potatoes and peas. It's really up to you. But this is how I like it!