Today, I want to talk about Chili. I absolutely adore a nice hot (temp and spice) bowl of chili. I would suppose you can lump this in with one of ArtieKGB's tenets of cooking, "Tomato + garlic + fat + salt = delicious." There are no doubts about it though (unless you are a crazy person) chili is delicious.
I have been playing with my chili recipe for a few years, and it definitely caters to my preferences as far as flavors. In addition to my already stated tomato+garlic+fat fixation, I am also a huge fan of spicy food, and all things roasted and caramelized. This recipe works all of these things into one great pot of awesome. If you are lazy and in a hurry, you can skip or change a lot of the steps, but in the end, your chili will be no where near as good.
Chili the way Artie likes it
2 - 19oz cans crushed tomatoes
Seranno peppers to taste, finely minced (I use 10, but I like things really spicy)
5 - cloves garlic, finely minced
1 - med yellow onion chopped
2 - zucchini cut in 1/2 inch cubes
2 - large carrots cut in 1/2 slices
1 - ear corn on the cob
1 - large bell pepper chopped
1 tbsp - Salt
2 - tbsp table sugar
1 tbsp - ground cumin
2 tsps - ground oregano
1 - large sauce or stock pot
1 - cookie sheet
knife, cutting board, etc.
- · Cut all the corn off of the cob and spread the corn and chopped bell pepper on a cookie sheet.
- · Put the cookie sheet under a broiler and watch closely until the veggies begin to blacken. You want some solid roasting, but don't make charcoal.
- · After removing from the broiler, set the corn and peppers aside to cool.
- · Put the onions, garlic, serranos, oil and salt in a large sauce pan, over medium high heat, and sautee until the onions become translucent.
- · Add the cumin and oregano and reduce the heat to med.
- · Continue to sautee, stirring regularly until the onions have cooked out all of their water and turn a nice golden to dark brown. Be careful not to let them burn.
- · Add the beans, zucchini, carrots, corn and bell peppers and a little more oil
- · Continue to sautee until the veggies begin to soften
- · Add the tomatoes and sugar
- · Allow the chili to come back to a simmer
- · Turn the heat down until the pot is just barely simmering
- · Stir regularly for the next 30 minutes to an hour.
The easy but not quite as tasty way
- · Sautee the onions, garlic, serranos until the onions are translucent
- · Combine all ingredients in a crock pot on medium low and leave it to cook while you are at work.