Chili

Hello, October!

I have been dreaming about fall foods, colors, sights and smells for about a month now.

I'm so glad the weather finally cooperated. Rain, rain, rain!

It sent me into a chili kick. Chili is very close to my heart. It is the first thing I feel like I really learned how to cook. I mean, I knew how to do some things with eggs and boil pasta and pour some jar stuff on it, but chili was different. I researched recipes, found a few I liked, and settled in to read them all. I started to notice a pattern. This was the first time I had noticed such a pattern in a recipe and I think it was because I had three of them staring at me on the kitchen table.

Also, I'm a bit competitive sometimes and my family does this chili cook-off thing every fourth of July and I was determined to have an edible entry. I think the competitive side of me and the side that loves a good pattern collided and bam! Chili! It made sense to me and it's been a go to in my cooking arsenal for the past eight years.

So, here's my step by step pattern fantastic way of making chili.

I made two types of chili, don't get too confused seeing my two pots and two meats and all that. Just focus on the patterns and then add/delete/adjust as you please! That's what's so amazing about it, you can make it your own. Here's my version:

Chili: Step By Step

Start with some garlic and some onions, I'd use a few cloves and an onion for one batch of chili. Saute with some oil in a pan at medium high heat.

 Then toss in your choice of meat or meats! I usually use two pounds of meat- such as turkey and chicken sausage, chorizo and beef. Today, I had one batch with some ground turkey and another batch with two (yikes!) pounds of ground beef and brown it in the pan with the onions and garlic.

 Beefy.

 After the meat has browned a bit, I add my spices. I just use my palm to measure out about a teaspoon of each cumin, cayenne pepper and salt. I put some pepper in there and about a tablespoon of chili powder. If you want more spices, add them- want less? Add less! Ahh, I love it.

 As I'm trying to go unprocessed for the month, I was really making an effort to use unprocessed materials. This can of chipotles was the only thing I was concerned with, but the sugar was the only thing on that list that really bothered me and I decided to use them because of the flavor they add. I think it was worth it.

 While the meat is browning start opening up your canned goods. I use a large can of diced tomatoes, a small can of tomato sauce and two types of canned beans. I'm particularly fond of black beans. Can you see my second can hiding there behind the pinto beans? I love them and often use only black beans in my chili.

  

When the meat is brown, add the canned goodness and mix it up. 

 

Now, open the can of chipotles and grab a couple out with a fork. They look like big, gooey raisins, don't they? Chop up one chipotle per batch of chili and toss it in.

As a note, don't see the delicious looking chipotle sauce on your palm and lick it off. You might regret this. It's a tad bit spicy. Don't do this over and over as you cook the chili, because that would just be silly.

Then, dunk a spoon into the chipotle can and get a spoonful of the adobo sauce and toss it into the boiling, bubbling mess of chili on the stove. 

 Here is my secret, shhh, ingredient. Cocoa powder! I really love this addition. I think it really adds that kick that will make people wonder what in the heck you did with your chili. Again though, if that seems like too much- you can leave it out.

 Look at that cocoa powder settling in. Isn't it gorgeous? It does smell a bit interesting at this point, you will wonder if you're making brownies for about 24 seconds, until you lick that adobo sauce off your palm and smell the chili powder. 

 Oh, chili. It's an amazingly hearty dish. It can be so comforting and inviting. You can do so much with it and it freezes well! Seriously, what's not to love? At this point you should taste it and add salt or pepper or anything else you think it needs!

 Like cheddar cheese and green onions. Fab.

Chili

1 onion, diced
2 garlic cloves, chopped
1-2 pounds of ground meat of your choice
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cumin
1 tablespoon chili powder
1 large can of diced tomatoes
1 14 oz can of tomato sauce
2 cans of beans of your choice
1 chiptole in adobo, chopped, plus a spoonful of adobo sauce
1 heaping tablespoon of cocoa powder

topppings of your choice

Start by heating oil up in a large pot. Cook up the onions and garlic on medium heat, until they are tender. Then throw in the meat and turn up the heat. After it has browned a bit, add the spices and continue cooking.
After the meat is browned, add the canned goods and stir it up. Bring it to a boil and add the chipotle pepper, sauce and the cocoa powder. Simmer for at least 30 minutes and serve with whatever your heart desires!

Enjoy!
-m