Tuesday, January 21, 2014

Chilly? Chili.

It's cold.

Time to make Chili.

One of my fave wedding gifts. A clutch item in the kitchen.

I never have claimed any recipes on this website as my own and I don't plan on doing it anytime soon. I   like to follow them and happen to do it well.

#1 rule EVER and it's so important and everything ever that is pure and good in chili. Ground Beef. 80/20. Just do it. You skinnies on a diet - Run an extra 5 minutes tomorrow.  I asked J if he wanted chili and his response was "only if it's made with ground beef". Sometimes (that's a stretch) we are healthy kids around here but when it comes to this comfort food, you keep it the right way.

This chili recipe is taken from one of my mom's BFFs, Margie. Its DELISH and doesn't need noodles. It's its own star of the show.

You: "What's Margie's secret!?"
Me: Bloemers

There is chili paste and chili powder in the Bloemer's line that is a must have. Also, when picking up ingredients don't forget the soup crackers (oyster crackers). Fun touch and always necessary for some crunch.

The Lineup

You're gonna need:

2 lb ground beef
2 cans mild chili beans (I prefer Brooks, but generic are fine)
1 packet  or 2 oz Bloemer's chili powder
1 8 oz package of Bloemer's chili paste/base
2 15 oz cans Hunt's tomato sauce
According to my dad - 3 chili bean cans of water (best kind of measurements)
Shredded Cheddar for topping
Optional: Chives and Sour Cream (I don't use these but if you want to, be my guest!)

Brown your beef on med/high heat in either a cast iron pot or big pot of your choice. (Note: Chili stains everything. Get your scour pad ready and get some Madonna arms - without the veins. Or soak your pot afterwards if you want) Drain the fat. Side note: I wish so badly my dog was not allergic to everything, otherwise, because of all this snow on the ground I would make her a doggie snow cone with a touch of beef fat….but alas, bad idea and a terrible clean up later on.

Back to the chili:

Add chili powder to ground beef for a couple of minutes and let all the spices incorporate to make it extra delicious. What does adding the spice at this time do? Who knows, and who cares!? It makes it taste good, okay?

Add in the rest of the ingredients. Stir together until all combined smoothly. As for the S&P, I do a couple of twists on each grinder and have not been disappointed. Don't add too much salt please. Hold back…I'm guilty too! Just don't over salt it! Read: Don't ruin this chili. I bring to a bubble and then turn down the heat to low/simmer and cover for 2 hours.

Make it bubble like this. Then turn down the heat. 

I usually serve with mild or sharp shredded cheddar sprinkled in
and some soup crackers on the side.

One of these days I want to try to make chili with peanut butter (a la Damaris). SO wondering how that would taste.

P.S. AND one day I will get a nice camera and show you how to make delicious AND purdy food. For now, deal with my iPhone pics. Plus, if you are reading this, you know I am a beginner.

No comments:

Post a Comment

Please be nice!