Saturday, October 14, 2006
Fast ‘n’ tasty chili
1/4 cup olive or canola oil6 garlic cloves, chopped
3 green peppers, 1/2 inch squares
2 medium onions, chopped fine
3 Tbsp Chile powder (I like hot, myself)
1 Tbsp ground cayenne pepper
2 pounds groudn beef
1 can (28 oz) crushed tomatoes
1 cup beer
1/4 cup tomato paste
2 Tbsp dry oregano
1 Tbsp sugar
1/2 Tbsp salt
Put on some music (I like some grooveable tunes like George Clinton, but to each his own) and crack open a bottle of beer for yourself. Make a toast to the the grub you're about to cook up.
Heat a medium-sized dutch oven over medium heat. Add garlic, green pepper and onion. Sweat veggies until onions are transparent (not browned), maybe 2-4 minutes. Take another drink of beer. Add Chile powder and cayenne. Saute for another minute or two. Add ground beef and saute until browned (about 7-12 minutes), breaking up with a spoon or spatula. Stir in the remaining ingredients and simmer until thick (about 20 minutes or so). Take a break from dancin' 'round the kitchen and stir occasionally.
Serve over rice, with some garlic toast and yes, another beer.
Variations: for a little extra kick, substitute fresh italian sausage for some (or all) of the ground beef. It doesn't appreciably add to the fat. If you like your chili chunky, use one 15 oz can of both crushed and diced tomatoes.
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