Yes, that’s right! It is finally cold enough here to warrant making chili. (Do you love me or hate me that I had to wait to almost DECEMBER before I could make the “chili weather” call?)
You see, you just can’t eat chili when it’s 80 degrees outside. It’s unnatural. And? Gross.
But, today! Today we woke up and when we walked outside, we could see our breath. (The official sign of chili weather for me.) And I knew instantaneously that tonight! We dine on chili!
And because I am feeling particularily chili-generous today. Here is my recipe for THE BEST and simplest chili ever (outside of a professional cook-off where you find odd shit like rattlesnake and eye of newt in it). I hope you enjoy – it makes enough for 4-6.
1 ½ pounds (total) of ground veal and ground beef. Divide this up based on your personal taste preferences. (You can leave the veal out, but you should really try it – it adds a great taste.)
1 red/purple onion diced
1 packet French’s Chili-O seasoning mix
1 14.5 oz can of Mexican recipe stewed tomatoes (it will have things like jalapenos, garlic, onions, etc. Each brand is a bit different, but all will work.)
1 14.5 oz can of Hunts diced tomatoes with sweet onions
1 small can of tomato sauce
Cumin and additional Chili Powder to taste
Saute the ground meat until cooked thoroughly. Add in seasoning packet and stir for a minute or so to cook the spices a bit. Add diced onions and cook until they are softened.
(Note: you can sauté the onions first, but be careful they don’t burn as you cook the meat and spices afterwards. Doing it at this stage let’s them keep a little of their texture.)
Add the stewed tomatoes, diced tomatoes. Fill up one of the empty cans with water and dump it in the pot. Add ½ can of the tomato sauce (add more to taste).
Let simmer for 30 minutes and taste. Add more chili powder and cumin to your personal preferences – I usually end up adding another tablespoon or so of each.
(And before you ask, no, I hate kidney beans, which fall into the “bad food texture” category and therefore they will never appear in this recipe. You can add them if you like, but don’t tell me about it. Ew!)
Simmer for at least an hour if you can. The longer it cooks, the better it tastes. But, I’ve made it in 45 minutes and had it for dinner that night. And, this falls into one of VERY FEW foods that I consider left-over edible… so enjoy tomorrow as well!