18 November 2010

Chili Weather

When the weather gets cooler I get in the mood for some good ol' stick-to-your-ribs chili! This is my fave recipe for a good, classic chili.

Red Hot Chili
2 tbsp. canola oil
2 lbs. coarse ground beef*
2 lbs. boneless pork shoulder, cut into 1/2" chunks*
3 cups onion, chopped
4 garlic cloves, crushed
1/4 cup chili powder
1 tbsp. sweet paprika
1 tbsp. smoked paprika
2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. ground red pepper
1 can (28 oz.) Italian plum tomatoes**
1 can beans, your choice
1 cup water (more if you need it)
*****
In a large, heavy pot heat oil over high heat. Add beef and cook until browned (about 5 min.). Using a slotted spoon, transfer beef to a plate. Add pork to pan and cook until browned on all sides (about 5 min.). Add onion and garlic; cook until onion is soft and translucent. Add browned meats and spices and cook 1 min. Stir in tomatoes and water; cover and cook over medium-low heat for 1 hour or until meat is tender. Serve with fresh chopped onion, shredded cheese and sour cream.
Serves 8-10

*I often make this with only ground beef and only using 1/2 of the recommended amount of meat. This week I made it with leftover marinated flank steak and it was amazing!
**You can use 1 (14 oz) can of plain tomatoes and 1 can of tomatoes with green chilies if you want a little extra kick.

1 comment:

Jimi Ann said...

Mmmmm....that looks yummy. I love chili but never tried making it with anything except ground beef. Who wudda thunk? Great idea, especially for leftover meat. Thanks!