Wednesday, September 30, 2009
easy and mild three bean chili
the weather here in eastern virginia has cooled down quite a bit, so it got me hankering for some chili. when someone uses the word "hankering", does you mind immediately think this or is it just me? anyway, i am wanting a bowl of chili piled high with fixin's and some frito scoops! so i put together a big ole pot this morning and let it simmer away on the stove. this is what i would call a simple, basic chili, nothing fancy, at all. we just love it. we love it served over rice and even spaghetti piled high with sour cream, shredded sharp cheddar, chopped spring onions, goldfish crackers, you name it. i do like mine a tad spicier, so i just throw some jalapeno slices and shredded pepper jack cheese on top of my bowl. give it a whirl. it is even better the next day. enjoy.
in a frying pan, cook up two pounds ground chuck, 1/2 large onion, diced and three cloves of garlic minced. once brown, drain in a colander to get out the grease, but save all the yummy bits of onion and garlic. i smash my down with a spoon to get out as much grease as possible. i guess you can make this with leaner beef or turkey, but i think some fat is needed for flavor.
next, transfer this to a big lidded pot. add one 28 oz. can of tomato sauce, one 28 oz, can of petite can of tomatoes, one 12 oz. can of tomato paste, two tbsp. of chili powder, two tsp. of oregano, one tsp. of kosher salt, and a healthy pinch of sugar. stir this together and let it simmer on low for about a hour. taste it. adjust seasoning. now you can add one 15.5 oz. can each, not drained, dark kidney beans, pinto beans and black beans(really any combo you like). i let it simmer till the beans are heated through. taste again. you might need to adjust the seasoning, again. i usually make this a few hours before i plan to eat and just let it sit on the stove, heat off. warm it up just before serving. now grab a bowl and throw down. hey, don't hog the scoops!