So Dina wrote me the other day asking about my chili recipe. I'm sure most of you have your own chili recipe. And frankly, there's nothing too special about mine, just a little twist on the way Mom always made it.
About a year ago I managed to get Seth in the kitchen to make chili. In order to make it a bit more interesting for him, I decided to have him add beer. It made him have fun making dinner, and the results tasted pretty good.
Chili is pretty fool proof. Get the tomatoes and meat down, and everything else is gravy. Add corn if you like. Skip the beans if you want. Add less liquid if you like it thick, more if you like it thin.
Here's the recipe. If you have some good chili tips, ingredients or recipes, please leave a comment and share them with others here.
1 pound of ground chuck or sirloin browned, grease drained
1, 16-oz can of crushed tomatoes
2, 6-oz can of tomato paste
1 can of kidney beans, drained and rinsed
1 medium-dark beer such as an amber
chili spice mix (store-bought or created from chili powder, garlic powder, cumin, red pepper, ground coriendar, salt and black pepper)
Add the canned ingredients to the browned meat in a large soup pot. Add one can of water using the 16-ounce can and the beer. Stir and add spices. Bring chili to a slow simmer for about 20 minutes to cook out the alcohol. The chili could be served then or allowed to slowly simmer for another half hour or so until ready to serve.
Around here we pile on Fritos, sour cream and shredded cheddar on our chili.