Chili
 |
1 lb. ground beef
1 yellow onion, chopped
2 cloves garlic, minced
2 green peppers, chopped
1-2 T. olive oil
1-2 hot peppers
¼ cup vinegar
¼ cup chili powder
2 T. cumin
1 t. salt
1 large can whole tomatoes
1 can red kidney beans (plus the liquid) |
A word about ingredients. Texans use all kinds of meats, including rattlesnake
and other mystery meats. Chili meat is a special grind that works well.
I use ground buffalo these days. For the peppers, I use poblano or anaheim
as well as bells for the green pepper. For the hot pepper, we usually have
tobasco or chili pequin (bird pepper) growing in the yard. Chili should
be at least a little hot. I admit that the olive oil is not a very authentic
touch. It is just our default cooking oil. I don't think the choice of shortening
matters much.
Saute the onions and the meat together. Add the garlic and cook another
minute or two. Then add the vinegar and cook for a few more minutes. Enjoy
the smell! Add the chili powder, cumin and salt. Stir until well combined
and hot. Add the tomatoes and beans, toss in the hot peppers and let the
whole thing stew for about an hour, stirring occasionally. Correct the seasoning
after about 45 minutes. This concoction will probably require more salt
than you think. Be sure that the taste is well out to the tip of your tongue
before you get carried away adding more chili powder or cumin.
