I know it’s been a while, I don’t really enjoy cooking in the summertime, It’s extremely annoying when you don’t have access to an air conditioner. I’ve a small collection of recipes that need to be published, I’m going to start with what I cooked today.
I have a love/hate relationship with Chili, as it’s traditionally seasoned with a spice called Cumin.
I find it vile and repulsive, I just don’t like the taste it gives food, also I feel it’s extremely overpowering.
So, this Chili isn’t authentic, and it’s not seasoned with Cumin.
What you’ll need:
1 pound of ground beef
1 8ounce can of tomato sauce
1 onion, diced
1 15 ounce can of diced tomatoes
1 cup of water
1 can of small red beans
1 tablespoon of vinegar
1 teaspoon of chili powder
1/4 teaspoon of garlic powder
1 tablespoon of diced, seeded jalapeno
1 bay leaf
Today’s misenplace is simple, dice the onion and jalapeno, and open all cans so they are ready to add into the pan.
In a saute pan, heat 2 tablespoons of olive oil until it’s hot.
Add the diced onions and jalapeno into the hot saute pan, and cook for approximately 15 minutes, until the onions soften up. Please add a pinch of kosher salt and a few cranks of black pepper.
Next add the ground beef.
Cook until the meat is fully browned, about 10 minutes on medium.
Thoroughly drain all fat from the ground beef, and transfer the beef to a larger pot. This is the perfect opportunity to taste your seasonings and adjust them accordingly. In a large pot, you are going to add 1 can of red beans, 1 can of diced tomatoes, 1 can of tomato sauce.
you are also going to add the water, vinegar, chili powder, garlic powder to the pot.
Stir to combine and bring to a boil.
Reduce heat so that the chili is simmering gently. Cook for approximately 2 hours, the chili should be thick and reduced by almost half.
Serve the chili with whole picked Jalapenos, cheddar cheese and diced onions. Having some cornbread around wouldn’t hurt either.