Tuesday, January 31, 2012

Simple Perfect Chili

Great weather for a big bowl of soup?

Even better weather for a bowl of chili!

I was watching Ree's show, the Pioneer Woman, on the Food Network the other day and she was making everyone some chili.  It looked so good that I promptly copied the recipe and headed to my pantry to gather up all the items.  It's a simple chili with everyday ingredients that you most likely have on hand.

So I made a big pot for our dinner that night.  MGG loved it, and I must say that it was really good.  It's a thicker chili than I am used to.  I think I might add a little more sauce or some tomatoes next time around.  It's quick to make, and the only substitution I made was to use all black beans instead of pinto and kidney ( that's what I had on hand!)  and to add some minced onion with the ground beef.  

This is a perfect meal for any game day, or the up coming supper bowl.  Great for a party, or a nice family dinner as well.  Serve it with some cornbread or a side salad, and you are good to go!  Doesn't get much better than a bowl of chili.

Here are some of my step by step pics to help you along.  Ree's recipe is located below as depicted on the Food Network site.

Simple Perfect Chili
2011 Ree Drummond, All Rights Reserved
Prep Time:15 min
Cook Time:1 hr 20 min
Serves:6 to 8 servings
·         2 pounds ground beef
·         2 cloves garlic, chopped
·         One 8-ounce can tomato sauce
·         2 tablespoons chili powder
·         1 teaspoon ground cumin
·         1 teaspoon ground oregano
·         1 teaspoon salt
·         1/4 teaspoon cayenne pepper
·         1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
·         One 15-ounce can kidney beans, drained and rinsed
·         One 15-ounce can pinto beans, drained and rinsed
·         Shredded Cheddar, for serving
·         Chopped onions, for serving
·         Tortilla chips, for serving
·         Lime wedges, for serving
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

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