It is no secret to those who know me that I LOVE Fall. As soon as cool breezes start to blow, my excitement is borderline inappropriate. As much as I love the bounty of a summer garden on my dinner table, there's something immensely satisfying about fall and winter cooking. It is the ultimate comfort food - anything stewed, roasted, or braised warms your kitchen and your heart (OK, OK, cheesy line, but true!). It would be safe to assume that there will be a significant increase in blog posts and recipes shared during this season.
So when It got too chilly to leave the windows open the other night, the only thing that would satisfy me and my apparently psychic husband was, naturally, Chili. I say apparently psychic because I had planned a nice sausage and potato gratin for dinner that night, but threw the idea out while I was wrapped up in a sweater on the porch drinking my coffee that morning and decided to have chili instead (holy run-on sentence, batman). Within moments, he called and asked if we were having chili for dinner. Sometimes I wonder if we share a brain...
So today, I share with you my chili recipe. It's delicious, it's spicy, and it makes enough to share with friends and show off your mad chili skills. Coming up with my own chili recipe was sort of a facepalm moment - I was using the Carroll Shelby mix forever. And one day, I almost bought it and said "why am I doing this? I can cook. I don't need no stinking mix!" And from that moment in the spice aisle of Super Bi-Lo, was born:
Spicy 2-Bean Chili (about 8 servings)
2 lbs Ground Beef
1 sm. white onion, minced
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 1/2 cups water
3 Tablespoons chili powder
1 Tablespoon Cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper (feel free to use less if you don't like it so hot)
1/4 teaspoon Lawry's seasoned salt
1/2 teaspoon Stubbs' brand liquid smoke
1/4 cup masa mixed with 1/4 cup cold water (in a pinch you can use cornmeal- that's what I had on hand this time)
1 can black beans, drained and rinsed
1 can chili beans, drained
And here's how you make it:
Then add the spices- chili powder, oregano, cumin, cayenne, and Lawry's
|at another point in my life, these little plastic cups would house jello-shots. Now they are prep bowls.|
Mix those in really well. It should smell fantastic! Then stir in the crushed tomatoes and water. Bring that to a low boil,
|Check me out, I caught the bubbles!|
Can we take a break for a minute? I need to share:
|The source of my powers|
Back to the Chili! after 30 minutes of simmering, add your masa-water mixture. This will thicken it up nicely and add a little extra flavor. Simmer uncovered for about 5 minutes, then stir in your beans. Simmer another five minutes, then taste and adjust seasoning with salt to your liking.
|I'm actually eating leftovers of this as I write about it. It's even better the next day.|
Hope you like!