It turned cold by South Florida standards this week – after a long bout of 80+ degree weather and horrid humidity, we welcome temps in the low 70s, or 50s at night.
A perfect time to make a pot of chili.
This stuff doesn’t require long simmering, though you could. I fouled it up amazingly from the start – distracted by a batch of cookies I was making at the same time. I grabbed a can of tomatoes made with basil. I added things all at the wrong time. I had to adjust spices all over the place, but it worked. Remarkably, it turned out super.
Here’s a vague recipe for it. I probably added a bunch of stuff not mentioned. Sorry. Add basil if you so desire – I wouldn’t.
Note: My Texas friends are rolling their eyes and wondering how it is I can call this stuff chili, no doubt. I dunno either!
My cornbread recipe is here.
Jan’s slightly screwed-up chili
- 1-1/2 pounds cubed chuck, or ground chuck
- 2 tablespoons chile powder, or to taste (I used what I bought at Rancho de Chamayo in Santa Fe, NM)
- 1 tablespoon cumin
- 1 tablespoon ground garlic
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 large white onion, chopped
- 1 (15 oz.) can red beans
- 1 (28 ounce) can crushed tomatoes, or whole tomatoes, crushed
- 1-1/2 cups beef or chicken broth – more as needed
- 1/4 cup masa harina
- Fritos and cornbread, for serving
Brown beef with spices, salt and pepper in bottom of large heavy pot over medium heat. Add onion and cook to sweat the onion. Pour in beans and tomatoes and stir. Cook for 5 minutes; taste and adjust spices. Add broth and stir. Add masa harina to thicken slightly. Continue to cook, taste and adjust seasonings and thin as needed with extra broth. Cook 25 minutes, stirring occasionally.
Serve hot and steaming in a bowl with cornbread and/or Original Fritos.
Freezes very well.
Makes 8 servings.