geek

Chili, chiliwilly

A bowl of hearty chili is a delight on a cool fall evening. My version is made with beef I grind using a food grinder attachment on my KitchenAid stand mixer. I do that because I prefer that texture for my chili and I especially grind my own if I had to buy the meat from a supermarket rather than from the farmer. My version also uses my own tomato puree and whole tomatoes that I canned back in August. Here’s my recipe:

2 lbs ground beef
1 large onion, diced
5 cloves garlic, minced
olive oil
1/4 cup of medium chili powder from Penzy’s
1 bottle of good beer
1 quart of tomato puree
1 quart of whole roma tomatoes, diced
1 can tomato paste
3 cans drained (I used garbanzos, black, and red for this batch)
Salt, pepper, and cumin to taste

Brown the ground beef in a large heavy pot then drain it in a colander in the sink. While the beef is draining saute the onion and garlic in the olive oil on medium-low heat. Add the chili powder and stir. Add the beer, beef, beans, and tomato products. Stir it up and let it simmer. You might want to add some water if its too thick. Salt and peper to taste and I always add about a tablespoon of cumin.

Note: I usually use dried beans that I soak overnight and then pre-cook before I brown the beef. When I use dried beans I prefer pink and I use a one pound of them. You can easily substitute canned tomato puree and whole tomatoes. We prefer a Weiss beer but any good beer will do.

printer-friendly version

October 4, 2006 | Filed Under food, soup, salad, sandwich 

comments

Leave a Reply