Monday, February 21, 2011
Mrs. Over Yonder's Chili
We capped off snowy Monday with the perfect dinner - chili. We'd last had this delicious chili at our neighbors'- the Over Yonders - during the Christmas holidays.
Mrs. Over Yonder was kind enough to email me the recipe and I dare say it is the tastiest thing I have ever made, not to mention one of the easiest. Just one pot! Here's what Mrs. Over Yonder told me to do:
Cumin (we have no idea how much)
Chili pepper (same)
Oregano (1 teaspoon)
1 lb. ground beef (Mrs. OY suggests 85% lean)
1 red bell pepper, chopped
1 red onion, chopped
a couple of cloves of garlic, minced
olive oil (a couple of tablespoons)
A little scoop of tomato paste (her measuring term, not mine)
1 can black beans
1 can corn
1 can diced tomatoes
1 can red kidney beans
Mrs. OY didn't mention what to cook this in, but I used a LeCresuet wanna-be cast-iron pot and it worked out great. It's truly a one pot meal.
1.) In the pot, saute the peppers, onion, garlic with the olive oil until soft.
2.) Add about one tablespoon each of the cumin, chili pepper, oregano, salt. Cook for one minute.
3.) Add a little scoop of tomato paste. (I used about a tablespoon and a half and then added another half a tablespoon a little later.)
4.) Add ground beef and keep stirring around until cooked through.
5.) Drain the cans of corn, black beans, kidney beans and add. You're supposed to rinse the beans too, but I forgot and it was fine.
6.) Add the can of diced tomatoes
7.) Add a little beef broth or a lot of beef broth depending on how watery you like your chili(Mrs. OY said chicken broth is fine too) and let it simmer for an hour. (Mrs. OY did not indicate whether the top should be on or off, but I put the lid on and it worked out well - the liquid didn't reduce)
8.) Taste it. Add whatever it needs - cumin, chili powder, salt.
Serve with beer and cornbread!
It was a huge hit - in the top ten tastiest things I've ever eaten. One of the kids even liked it. A proud Mrs. Sunnymead moment indeed. Thanks, Mrs. Over Yonder.