Chili is basically just a meat stew, so none of the amounts are all
\nthat significant. Use a little more, a little less, however you like.
\nThis recipe makes a lot, so either scale it down or expect to freeze a
\nbunch of it for later. This recipe is also necessarily approximate, in
\nso far as chili is one of those things I don’t really use a recipe for,
\nso it always comes out a little different each time. This, however, is
\nas close as I can remember to what I made for you and Konrad.<\/p>\n
Ingredients:<\/p>\n
* 2 pounds ground beef
\n* 1 pound ground pork (you can go all-beef if you like, but the pork
\nadds richness)
\n* 2 large sweet onions, diced. (any white or yellow onion should be
\nfine)
\n* 3 or four whole carrots, diced (optional, but adds some sweetness)
\n* 2 cans diced tomatoes (the ordinary 14 ounce size)
\n* 6 cans assorted beans (black beans, pinto beans, kidney beans, navy
\nbeans, etc…)
\n* 2 tablespoons (30ml) brown sugar
\n* 1 tablespoon chili powder (or 2, if you like a stronger chili flavor)
\n* 1 tablespoon cocoa powder (Dutch-processed is best; it has a milder
\nflavor)
\n* 2 dried bay leaves
\n* 1\/2 teaspoon (2.5ml) ground cumin
\n* salt and pepper, to taste
\n* cooking oil or butter<\/p>\n
<\/p>\n
In a large pot:<\/p>\n
Heat up some oil or butter over medium heat and saut\u00e9 the onions until
\nthey become soft and translucent. Add the meat and stir until the meat
\nis thoroughly browned, breaking up any clumps. Add the carrots, and the
\ncanned tomatoes with their liquid. Drain the beans and add them too,
\nalong with the spices. I suggest starting with 2 teaspoons (10ml) of
\nsalt. Stir thoroughly, and reduce the heat to low. Simmer, stirring
\noccasionally for at least an hour though the longer you let it cook the
\nmore the flavors come together. Taste occasionally, adjusting the
\nseasonings. You will likely end up adding more salt. It’s done when the
\ncarrots have softened and you think it tastes good. Remove the bay
\nleaves before serving.<\/p>\n
When serving, a bit of sour cream on top is nice. Or grated cheddar
\ncheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chili is basically just a meat stew, so none of the amounts are all that significant. Use a little more, a little less, however you like. This recipe makes a lot, so either scale it down or expect to freeze a bunch of it for later. This recipe is also necessarily approximate, in so far … <\/p>\n