Saturday, 26 November 2011

Dinner Last Night - Chili

Not only did we recently have house guests but we are slowing rolling into winter too.  This year has been a particularly slow roll with record breaking warm weather the last couple of weeks.  It's not impossible for us to have had some snow at the end of November....this year I been walking the kids to school in a hoodie most days.  Yes there have been a couple of COLD days but they are usually followed by an unseasonably warm one.

Now unseasonably warm does not mean T-shirt weather and it is still nippy at night so I have completely fallen into my winter cold comfort food cooking.  This usually means richer, carbier and more often than not fattier....or creeeeemeeeeeier.  'Stick to your bones' as your Gramma would say. This was particularly true while our guest were here - making Shrimp and Corn Chowder one day and rich cheesey Potato Torta for breakfast the next morning.

Since they have left I have been trying to dial it back a bit (well within reason....i mean come on you have to still love the food) and make 'stick to your bones' food without it being stick to your butt food....

Chili doesn't have really fixed ingredients...I probably have a slightly different version every time I make it.  This week black beans were on sale so this chili was with black beans instead of kidney beans and just as yummy

Chili

1 lb organic ground beef ($6)
2-3 carrots, peeled and diced ($0.50 organic)
2 cooking onions, diced ($1.50 organic)
3 cloves of garlic, minced ($0.25 organic)
3 tbsp olive oil ($0.25 organic)
2 jars or cans of whole tomatoes (used my home canned $2.00)
2 cans black beans or kidney beans ($3.00 organic)
1/2 can of tomato paste ($1.00 organic)
3-4 tbsp chili powder, I find the quantity in this completely depends on the quality of the spice, $0.25)
salt and pepper to taste
total-$ 14.75 for probably close to 8 bowls making it $1.84 per serving plus topping

Heat a large soup pot over a medium high heat.  Saute the onion and carrots in the olive oil until they are soft.  Add the garlic and left it start to soften but don't let it burn.  Add the ground beef and stir it around to ensure it is evenly browned.  Stir in the chili powder. Lower the heat to medium and let the chili powder completely combine, flavouring everything and even cooking a little before adding the tomatoes and tomato paste...maybe 2 minutes.  Add tomatoes and let it all come to a simmer before turning the heat down to a low medium.  Let this simmer for 45mins - 1 hr before serving.  after about 30 minutes taste it and see if it needs salt and pepper or more chili powder.

I serve mine with grated cheese and a dollop of yogurt.  Garlic toast or tortilla chips are nice too.  Left overs can be used for making nachos

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