We can’t exactly claim it’s been a cold winter, but freezing or not, there is one food that demands the spotlight in the colder months… CHILI!
There are just about as many variations on chili as there are people to eat it… bottom line, you can’t mess it up. So feel free to do what we list below, or just go nuts with any ingredients you want included.
What you’ll Need:
1 can diced tomatoes
1 small can tomato paste
1 can red or pink kidney beans (drained and washed)
1 can black beans (drained and washed)
1 large onion (chopped into cube-sized pieces)
4 cloves garlic (roughly chopped in large pieces)
5 Tablespoons olive oil
1 carrot (diced)
1 parsnip (diced)
2 – 3 fresh whole tomatoes (chopped)
3 potatoes (peeled and chopped)
1 Tablespoon chopped jalapeño pepper (or less depending on how hot you want it)
½ Cup beer (a lager is best)
1 Cup water
1 Cup shredded cheddar cheese
Suggested Spices
2 Tablespoons chili powder (more or less depending on heat)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
STEP ONE: Tater time!
Heat 2 – 3 Tablespoons of the olive oil in a pan. Fry the potatoes (skinned and diced) on medium heat until they are crisp and cooked through. Drain the oil and set the cooked potatoes aside.
STEP TWO: Add to the pot!
In a LARGE heavy-bottom pot, heat the remaining 2 Tablespoons of olive oil. Add the chopped onion and garlic. Allow the mixture to cook on a medium heat for about 3 minutes or until the onion begins to brown. Then, add the diced carrot and parsnip to the pot and cook at the same heat for an additional 2 – 3 minutes.  Finally, go ahead and add the full lot of your canned goods (diced tomatoes, tomato paste, kidney beans, black beans) and the chopped jalapeño pepper. Lower heat just a bit (to a low medium), cover the pot, and let the ingredients cook for about 10 minutes.
STEP THREE: Keep adding.
Uncover the pot and stir 1 Cup of water into the chili (feel free to add more or less depending on how dry your chili is looking). It’s also the time to add any spices, the diced whole tomatoes, and the beer. Cover the pot and cook for an additional 20 minutes.
STEP FOUR: Add some more.Â
Check on the mixture and make sure its not too dry (if so, add more water).  Now, add those lonely potatoes and about ½ of the shredded cheddar cheese. Mix it up and cook for a final 10 minutes.
STEP FIVE: Serve it up!
I prefer to serve my chili straight up, but you can go with your chili over rice, over chips, or Cincinnati-style over pasta! However you dig it, dig in and don’t forget to sprinkle that remaining cheese over the dish when serving. It’ll make a hearty feast for your winter season (even if the weather decides to keep staying above 55º).
Recipe: Superbowl Chili Time!
There are just about as many variations on chili as there are people to eat it… bottom line, you can’t mess it up. So feel free to do what we list below, or just go nuts with any ingredients you want included.
What you’ll Need:
Suggested Spices
Heat 2 – 3 Tablespoons of the olive oil in a pan. Fry the potatoes (skinned and diced) on medium heat until they are crisp and cooked through. Drain the oil and set the cooked potatoes aside.
STEP TWO: Add to the pot!
In a LARGE heavy-bottom pot, heat the remaining 2 Tablespoons of olive oil. Add the chopped onion and garlic. Allow the mixture to cook on a medium heat for about 3 minutes or until the onion begins to brown. Then, add the diced carrot and parsnip to the pot and cook at the same heat for an additional 2 – 3 minutes.  Finally, go ahead and add the full lot of your canned goods (diced tomatoes, tomato paste, kidney beans, black beans) and the chopped jalapeño pepper. Lower heat just a bit (to a low medium), cover the pot, and let the ingredients cook for about 10 minutes.
STEP THREE: Keep adding.
Uncover the pot and stir 1 Cup of water into the chili (feel free to add more or less depending on how dry your chili is looking). It’s also the time to add any spices, the diced whole tomatoes, and the beer. Cover the pot and cook for an additional 20 minutes.
Check on the mixture and make sure its not too dry (if so, add more water).  Now, add those lonely potatoes and about ½ of the shredded cheddar cheese. Mix it up and cook for a final 10 minutes.
STEP FIVE: Serve it up!
I prefer to serve my chili straight up, but you can go with your chili over rice, over chips, or Cincinnati-style over pasta! However you dig it, dig in and don’t forget to sprinkle that remaining cheese over the dish when serving. It’ll make a hearty feast for your winter season (even if the weather decides to keep staying above 55º).