Chili

Last year I went to a Superbowl Party in Manhattan (Ooo Brooklyn girl goes to the big city). Sadly, the Patriots lost, but on the bright side, I got to eat some delicious chili! My husband works with Nick, our host, and his girlfriend/our hostess Alex was kind enough to share this recipe with me. I followed the original recipe almost exactly. The original recipe is called Fall Foliage Chili by Mary Engelbreit. Below is her recipe with my own minor changes and additions. The biggest changes are that I increased the amount of beef, took away a can of beans, and added carrots. You need to use a 5 qt cooker for these measurements (which is fairly standard). I would definitely prepare this if you are having a party or if you want to have leftovers.

1.5-2 lb ground beef

2 large (or 3 medium) onions, cut into large chunks or half rings

4-5 cloves garlic, minced

1 tbsp olive oil (if needed)

1 tsp salt

1 tsp black pepper

1-2 tsps chili powder, to taste

½-1 tsp cayenne, to taste

½-1 tsp paprika

2 tbsp apple cider vinegar

¼ c. loosely packed brown sugar

3 (15 oz) cans dark red kidney beans, with liquid

2 (15 oz) cans light red kidney beans, with liquid (The recipe called for “light” but I honestly did not see anything called light red so I just use regular kidney beans)

10 baby carrots or 2 large carrots chopped

3 (15 oz) cans diced tomatoes, with liquid

1 (12 oz) can tomato paste

Cook the beef, onions and garlic in a large skillet or sauté pan over medium-high heat, using a small amount of olive oil to prevent sticking if the meat is lean, until the meat is browned and the onions are tender, about 8-10 mins. Transfer the mixture to a 5-qt slow cooker. Add the salt, black pepper, chili powder, cayenne, paprika, vinegar, brown sugar, beans, diced tomatoes and tomato paste (what I have here just barely fit in my cooker, if you are getting tight on room don’t add one of your bean cans). Cover and let stew on low all day (or for at least 6h).

We have eaten this the past two nights with crispy stone ground wheat bread – so good. I think it tasted even better the second night. Also, on all the spices I went on the lower end in terms of amount because my man, who I love so much, is not one for very spicy food. If you like your chili spicy definitely go on the higher end of the spice quantities.

Enjoy! If it’s just the two of you this will last you quite awhile! I would say a family of 4 could certainly enjoy this two nights in a row.

Ignore the sloppiness in my pouring as pictured. Chili is not the kind of food you worry about being neat with.

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