The Chili of M.Kelley

November 23, 2007

Because it’s turned colder and since you’ll have to do something other than Turkey, here’s my Chili:

  • 3 tablespoons butter
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 2 pounds ground beef
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes
  • 1 14 1/2-ounce can beef broth
  • 2 large carrots, peeled, diced
  • 1 bell pepper, diced
  • 3/4 cup chili sauce
  • 1 15-ounce can kidney beans, drained
  • (optional)1 15-ounce can pinto beans, drained
  • 1 15-ounce can black beans, drained
  1. Melt butter in heavy large saucepan or Dutch oven over medium heat.
  2. Add onions and garlic and sauté until almost golden**.
  3. Add beef and cook until brown, breaking beef up with fork**.
  4. Stir in chili powder, cumin and cayenne, continue cooking 3 minutes.
  5. Mix in tomatoes, broth, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour.
  6. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

Notes:

  • I usually try to “up” my choice of ground beef and use the 93% or ground sirloin.
  • I’m not a huge pinto bean fan, so you can easily just have black or kidney beans.
  • If you feel like adding some corn to this, go ahead, I haven’t tried it but it shouldn’t ruin the dish.
  • Don’t think of adding a vinegar-based hot sauce to this dish, you’ll get less taste and more heat.