You've probably noticed a theme with my recipes lately. Comfort food, warm and delicious...hearty.
My chili isn't any different. It's a big hit, and easy enough to make a huge batch that we can freeze and eat for awhile......if it lasts that long. We like it spicy, but as with all of my recipes-modify to your tastes.
I don't have much of a story on chili, I don't know the origins though I hazard to guess it's a south western US staple food. I believe it's inspired by mexican ingredients and stews that involve tomatoes, cumin and slowly braised pork or other meats.
The origin of my chili is trying to find a low carb, yet hearty stew that we could make on a budget. Success :)
- 2 large cans diced tomatoes (no salt added) with juices (approximately 5 cups)
- 1/2 cup tomato paste
- 3 cups tomato sauce
- 2 tbs cooking oil
- 1 can romano or black or kidney beans, drained
- 1 large onion, diced
- 1 jalapeno, diced with seeds removed
- 3-4 cloves garlic, minced
- 2 heaping tbs chili powder
- 1 heaping tsp cayenne powder
- 1/2 tsp oregano
- 375ml Beer (whatever beer you want-it's all good)
- 1 cup turnip, diced
- 1 cup carrot, diced
- 1 rib of celery, diced
- 1 tsp fish sauce
- Salt and pepper to taste
- 1.5 lbs ground pork or beef or chicken (or a mix of all) (Optional: omit for vegetarian)
- Shredded cheddar or sour cream for topping
- In a large soup pot or casserole, heat oil and sauté salted onions until translucent on medium heat
- Add garlic, chili powder, cayenne, oregano and stir for 1 min
- Add ground meat and cook until browned
- Add chopped jalapeno, turnip, celery and carrot and cook until veggies are softened
- Add tomato paste and cook for 5 mins while stirring. Make sure everything is well coated in the paste
- Add diced tomatoes, tomato sauce, beer, fish sauce and beans. Bring to a simmer and reduce to low heat.
- Season generously with salt and pepper
- Cook covered for at least 1 hour.
- Serve with a dollop of sour cream and some shredded cheddar
- The longer you simmer, the better it is. Usually around 4-5 hours on low is my time.
- You can transfer everything to the slow cooker before adding the diced tomatoes, sauce etc.
- Change up the spices to satisfy your heat preference
- I add carrots, turnip and celery because I like to add vegetables wherever I can. If you're a purist, simply omit!