Nothing says warm winter comfort food like a big pot of chili. I’ve been making this recipe since university, so I feel totally comfortable calling it my own…or rather my own based on the recipe my aunt Carol gave me almost (gulp) ten years ago.
Ingredients
3 cups | onions, chopped | 700 mL |
3 | garlic cloves, chopped | 3 |
1/2 cup | extra virgin olive oil | 120 mL |
1 can | Red kidney beans | 1 can |
1 can | White kidney beans | 1 can |
2 cans | Stewed tomatoes | 2 cans |
To taste | Chili pepper | |
To taste | Black pepper | |
1 Lb. | Extra lean ground beef | 450 g |
Start by putting the tomatoes on the stove to cook; this will help the consistency of the chili.
Once the tomatoes are started chop the garlic and onion and put them on to sauté with the olive oil.
Once the onions are soft and clear add the beef. If you are making this for a vegetarian you can substitute tofu for beef, it cooks up just as well. Completely brown the beef, then add the whole mixture to the stewing tomatoes.
Once you’ve added the beef and onions season right away. I use a ton of chili powder and black pepper, but you can also add hot sauce or Worcestershire sauce. I normally like Worcestershire sauce, but today I decided to try it with mustard; as you can see I chose to incorporate a cup of standard yellow mustard. (I didn’t include it in the list of ingredients because I don’t think it’s necessary.) Anyhow, I stirred in the mustard, and once it was pretty consistent I added the beans.
I started mixing white and red beans together a few years back when I tried to buy 2 cans of red beans, and I ended up with one of each. The truth is that I like the white beans better. They taste lighter to me, but the red beans seem so traditional, and I can’t break with tradition; so the red beans are here to stay.
So I mix everything all together, bring it to a boil, then I reduce the heat and let it all simmer for about an hour. While that’s going on I start making some biscuits. I’m not committed to having fresh from the oven biscuits to go along with my chili, but I do insist on some form of fresh carbohydrate, and since I forgot to buy bread, it was going to be biscuits.
From there, it’s just a matter of pulling it all together. So once I have a couple of hot biscuits, and big, steamy bowl of chili, I get a tall glass of water. Is there any better hibernation tradition?
I’m totally with you on the smell of onions and garlic in olive oil–one of my favorite smells!! I find the addition of yellow mustard surprising and very interesting. How much does the flavor of the mustard come through in the final dish?
It does give it a very tangy taste, so you can definitely taste it. To be honest I didn’t love it with the plain yellow mustard . I did just treat myself to a nice pot of dijon mustard on Friday night, so I think the next time I make it I will use the Worcestershire sauce and 2 or 3 table spoons of the dijon instead. I think that will give it a nice smokey taste, which I think will be better.
I am intrigued by the addition of mustard. I might try adding a bit of dijon the next time I make chili. Fresh carbohydrates are a must to go with chili!
let me know how the dijon works out. I think it’ll add a nice zip
I love Chilli dishes. If I had my way I would have it in just about all my cooking. Unfortunately my husband is not so keen – once a week is about all he can handle. Your recipes looks delicious
thanks