America is a land of polarization. East Coast versus West Coast. The North versus South. Right wing politics versus left wing politics. The list goes on and on about what Americans fight with each other over. Dare I say, one of the more sillier hot topic debates people go crazy over is chili.
Much like politics, chili can be a polarizing topic in America. People fall out with each other or even unfriend one another on Facebook or over disagreement on how chili should be prepared. Do beans belong in chili or not? Should it be vegetarian made with mushrooms and beans or crammed to the brink with beef, aka a carnivore’s culinary dream come true?
What to serve it with?
Who knew it could be so complicated and who knew that chili could a versatile food going with pretty much everything. The possibilities are endless and because chili is a dish native to the land of the free, you are free to make it how you please just as long as you adhere to the basic chili principles:
- add lots of spice (don’t skimp on that Mexican chili powder) and
- slow cook it to perfection in tomato sauce.
Any which way you prepare it, just adhere to those two rules and you’ll be set. Take your time, savour the results and don’t forget to save what remains in the freezer for a rainy day when you are in need of something comforting and hearty.
An American classic of slowly cooked beef and beans in a spicy tomato stew. Does it get anymore delicious than this? #chili #recipes #spicy #beef
- 1–2 tbsp of oil
- 2 medium onions (diced)
- 1 green bell pepper (diced)
- 3 cloves of garlic (or more if you are so inclined)
- 500 g (about 18 oz) of lean ground beef
- 1–2 small chopped red chilies or chopped pickled jalapeño
- 165 ml (6 oz) (about half a can) of dark beer (I prefer Guinness)
- 1 cup beef broth
- 1 400 g (14 oz) can of kidney beans
- 1 400 g (14 oz) can of white beans
- 2 400 g (14 oz) cans of chopped tomatoes
- 3 tbsp cumin
- 3 tbsp Mexican chili powder
- 1 tsp red chile pepper powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 cups water
- 1 tsp salt (or more to taste)
- In a large pot, sauté diced onions and diced green pepper together in 1-2 tbsp of oil over medium heat in a covered large pot. Cook until onions are transparent and beginning to brown.
- Uncover, add garlic, stir and cook for about a minute.
- Add 500g of ground beef and stir, cooking with the onions and peppers.
- Add chopped chilies and stir.
- Once meat has browned, add cumin, Mexican chili powder, red chile powder, smoked paprika and oregano. Mix well and cook for 1-2 min.
- Add half a can of dark beer and beef broth, stir.
- Increase heat to medium high and cook for 2-3 minutes until some of the liquid has evaporated.
- Once liquid has reduced, add beans, chopped tomatoes and water. Mix and bring to boil then reduce heat to low.
- Cook for 1-2 hours or until chili has reached desired consistency.
- Add salt to taste. This should be 1-2 tsp of salt depending on what kind of salt you use and personal taste.
- Category: Chili
- Method: slow cooking
- Cuisine: American
Keywords: Chili, beans, beef, spicy