Chili Can Please Everyone’s Palate - dummies

Chili Can Please Everyone’s Palate

By Marie Rama, Bryan Miller

Who doesn’t like chili? It’s a perfect dish to have in the fridge when ravenous teenagers come home from school, and it’s so easy to make. You can make a big batch and freeze it, and it’s good for six months. Be creative and make chili with lamb (cumin is a natural spice here), ground turkey, or ground pork. Sample the chili from time to time while it’s cooking, and go lightly on the salt because it intensifies during cooking. For a smoky-flavored chili, start with a couple of slices of chopped bacon along with some minced chipotle peppers. Get some soft or crispy tacos and you have an instant party dish.

Southwestern Chili

Preparation time: About 25 minutes

Cooking time: About 40 minutes

Yield: 4 servings

1 tablespoon olive oil

1 large yellow onion, finely chopped

1 small green bell pepper, seeded, cored, and finely chopped

2 large cloves garlic, finely chopped

1⁄2 pound lean ground beef

1⁄2 pound lean ground pork

1 tablespoon chili powder, or to taste

1 teaspoon ground cumin

1⁄2 teaspoon ground coriander

2 cups ripe, diced tomatoes, or one 14.5-ounce can diced tomatoes

3⁄4 cup beef stock

1⁄2 cup red wine or water

2 teaspoons tomato paste

1⁄4 teaspoon red pepper flakes, or to taste

Salt and black pepper

One 15-ounce can red kidney beans, drained and rinsed

4 cups cooked long-grain rice (optional)

Sour cream (optional)

Chopped cilantro or parsley (optional)

  1. Heat the oil in a large, deep pot or Dutch oven. Add the onion, green bell pepper, and garlic and cook for 2 to 3 minutes over medium heat, stirring occasionally.

  2. Add the ground beef and pork and cook for another 3 minutes or until browned, stirring to break up any lumps.

  3. Add the chili powder, cumin, and coriander. Stir well.

  4. Stir in the tomatoes, beef stock, wine (or water), tomato paste, red pepper flakes, and salt and black pepper to taste. Bring to a boil, reduce heat to a simmer, and then cook for 25 to 30 minutes, stirring often.

  5. Add the kidney beans and cook 5 to 10 minutes more.

  6. Serve over rice and garnish with sour cream and cilantro or parsley (if desired).

Per serving: Calories 317 (From Fat 103); Fat 12g (Saturated 3g); Cholesterol 71mg; Sodium 358mg; Carbohydrate 23g (Dietary Fiber 7g); Protein 31g.