Thursday, November 19, 2009

A chill in the air means its Chili Season

This is more of a Midwestern style chili in that it is rich with tomatoes and a tomato sauce. Definitely not Texas style or even Southwestern style. Tasty none the less and perfect for those chili fall evenings when jackets are needed after sunset.

I use both beef broth and bullion paste to really amp up the flavor in this. As such hold of adding salt and pepper into the final product until you've tasted your chili. Nothing worse than over salting so pay heed, commercial broths and bullion could be very salty and any extra could ruin the dish. I used low sodium beef broth from Wolfgang Puck, but any low sodium brand can be used if you can find it.

Coarse ground beef is hard to find. I often resort to grinding my own from the stew meat if I can con the butcher into making some from me.

Black Bean and Chile Chili

  • 2 lbs coarse ground beef

  • 1 large yellow onion

  • 2 T minced garlic

  • 3T Chili powder

  • 2 cans diced tomatoes

  • 1 can tomato sauce1 29 oz can black beans-drained

  • 1 7 oz can ortega fire roasted chile

  • 2 t bullion paste (or two bullion cubes)

  • 2-3 cups water or beef broth
Brown ground beef in batches over high heat to ensure good browning. Add onion to hot pan and saute over medium heat until transparent. Add garlic and stir 1 minute.

Return browned beef to the pan. Add next 6 ingredients and stir well. Add 2 cups of the beef broth (water), add additional water if needed to get a good consistency.

Bring to boil. Cover and reduce heat. Simmer for 2 hours, stirring occasionally.

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