much as I love to cook I also enjoy the ease of making a one pot meal. Chili is
one my favorite one pot wonders. It only gets better as it sits in the refrigerator
overnight. My husband really enjoys it and asks for it often. I remember my Mom
making chili when I was a child. She always served it over mashed potatoes, which
is still my favorite way to eat it.However, there
are a few differences between my chili and my Mom's...
I add tomato paste to make the chili rich. I also add three whole cloves
while the chili is simmering. I love the hint of warm spice they impart. I take
them out before I serve the chili. You could add a pinch to 1/8 teaspoon ground
Sometimes I add a teaspoon or two of garam masala. This Indian
spice imparts more flavor and warmth. Sometimes I add 4 or 5 dashes of Tabasco
for a hint of heat. I taste the chili as it's cooking and make flavor adjustments.
The best thing about chili is there isn't only one way to make it. You can
give it a different hint of flavor every time you make it!
My Best Homemade Chili
medium yellow onions 2 pounds ground beef (I suggest 85% lean) 1 large
green bell pepper 2 - 19 oz. cans dark red kidney beans with the juice
1 - 28 oz can diced tomatoes with the juice 1 - 6 oz can tomato paste
2 cups water 4 tablespoons
chili powder 4 teaspoons ground cumin 1 tablespoon salt 1/2 teaspoon
minced garlic 3 whole cloves
the onions. Brown the meat and onions together in a large pot. Drain off fat.
Dice green pepper and add to pot. Add kidney beans, diced tomatoes, tomato paste
and two cups of water. Stir well. Add seasonings, garlic and cloves. Stir well.
Bring to boil, then turn down to simmer. Add more water as needed to obtain desired
consistency. Let simmer 45 minutes to one hour.