just_eat_it (just_eat_it) wrote,
just_eat_it
just_eat_it

my first foray into the world of chili

My friends invited me out tonight but I was too busy at home making chili. The sacrifices we make for our art... This is also a super wussy not-hot-at-all chili because the people who were going to eat it are wussies and can't handle anything spicy. If you feel the need to add more hot things like a few jalapenos, more power to you. ANYWAY, this is how I made mine:

Required ingredients:
1 green pepper
1 red pepper
1 large onion
1 finger pepper, could have used more though
4 cloves of garlic
2 stalks of celery
48oz diced tomatoes
24oz tomato sauce, the really basic unseasoned kind
6 14oz cans of whatever beans you want
6oz corn
1 1/2 - 2lb ground beef or these things
olive oil
cumin
paprika
chili powder
I also had a 6oz can of green chilies sitting around so I used them as well, as well as a few of those hot Italian pickled cherry peppers. It shouldn't make much of a difference with this much chili, but if you're REALLY scared of hot food, you may as well forget it. I should note though, that before adding the cherry peppers, I cut the bottoms of them and squeezed the vinegar out.

In a huge pot (because this makes a helluva lot) over medium heat, dump in 1 teaspoon each of cumin, paprika, chili powder, and 2 tablespoons of olive oil. Mix it around until you have a nice homogeneous glob of paste. Then add in your chopped peppers, celery, onion and garlic cloves and mix it all around until everything is more or less evenly coated with the seasonings. Now, use this mixture to cook the meat in... though I used 2 12oz bags of Morningstar Crumbles, which don't need to be cooked so much as thawed so this step was pretty quick for me (like 10 minutes). Browning 2lb of ground beef all at once will take a lot longer, I'd imagine.

Once the meat/soy/whatever is properly cooked, dump in the diced tomatoes, tomato sauce, corn, beans, and another teaspoon of cumin along with whatever else you want to put in. Mix it all around and cook it, covered, over medium heat, stirring once in a while to make sure it's not burning or sticking on the bottom of the pot. It took about 2 hours before I felt good enough about mine to start serving it, though I'm sure it can go as long as you want until all the water evaporates. With some of these ingredients, especially the hot peppers, the longer you let everything sit together, the better the flavors will blend. you might even want to cook it, leave it in the fridge, and then not eat it until the following day.

¡Ole!
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