world's tastiest chili, i kid you not
October 20, 2003 11:57 AM
We made a brilliant chili on Wednesday night, inspired by a recipe my dad gave me that I promptly forgot.
It's better than your average chili, seriously. It's all wholesome and stewy.
Ingredients (serves 2 for at least 2 meals, plus nachos): 1 can black beans, 2 cans dark kidney beans, 1/2 pound of some sort of meat or meat-like product (cubed-ish), a bunch of green onions, 1 red pepper, 1-2 fresh tomatoes, any other veggies that sound good, 2 cans of tomatoes, cilantro, a small amount of lemon juice, a lot of ginger, chili powder, nutmeg, paprika, a large clove of garlic (minced), salt and fresh pepper, 2 tablespoons of cheap white wine, 2 tablespoons of V8, 1 rather large pot, a lot of grated cheese. If you buy extra cheese, tomatoes, and veggies, you'll have leftovers to top nachos later.
Start by cooking your meat (pork, steak, or some solid soy product like tempeh will all work well), garlic, some black pepper, and about 1/3 of the bundle of green onions, chopped up, in a couple of tablespoons of cheap white wine and equal amount of tomato juice or V8.
When that's browned, reduce heat to a high simmer and pour in your canned tomatoes and two of your cans of beans - DO NOT DRAIN YOUR CANS before you dump them in the pot. Add as much chili powder and ginger as you like, and more garlic. If you've picked out veggies that need to really stew (potatoes, broccoli, etc.), throw those in, too. Cook for an hour or so. Stir a lot.
Chop up your fresh tomatoes and pepper or other soft veggies you gathered. Throw them in the pot, too. Add some lemon or lime juice and a whole lot of cilantro. Nutmeg goes in now, too, as can some more ginger, and the next 1/3 of your green onion. Keep stirring. Cook for another hour, or longer if you want thicker chili with less identifiable ingredients.
Serve in bowls topped with cheese and some portion of your remaining green onion. Save remaining ingredients and appallingly large amount of chili for nachos later.
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