I don’t like onions and I don’t like any sort of spiciness to my food. I also don’t like excessive beans due to my sensitive digestive nature. So why would I ever make chili? Because, my bloggos, it’s just damn good food. Early last week, the weather was very autumnal and I started thinking about chili. However, by the time this past weekend arrived, it was as hot and humid as an August day! I went ahead and made the chili anyway… even though it was far from chilly.
I’ve never made chili before. Fortunate for me, there are many, many cooks out there on the interwebs who have. I sifted through various recipes that possessed elements I thought I could deal with. I’ve always told chili-makers, “If it’s been made for an infant, then I will eat it.” I like the basics. I like ground meat, I like all forms of tomatoes and I even like the excessive beans. I wanted to make sure I had plenty of these items with just a smidgen of heat. If you like the same things, this recipe is for you. I was a little wayward with some of these measurements, but chili seems to be one of those “by the seat of your pants” kind of recipes. And since we are flying by our pants’ seats, I’ll just say that most of these ingredients are optional.
Hearty, Mild Chili Recipe:
1 1/2 lb. ground beef
1 large onion chopped
2 handfuls of carrots
4 stalks celery chopped
2 cloves of garlic minced
2 cans (10 3/4 oz) tomato soup
1 can (14.5 oz) diced tomatoes – maybe 2… in place of a 2nd can, I chopped up a tomato from my fridge
1/2 cup water
2 cans (15 oz ea) red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1/4 cup chilli powder (plus a couple extra tsp)
3 tsp ground cumin
3/4 tsp basil
3/4 tsp oregano
1/4 tsp ground black pepper
3) Cover and cook on low for 8 hours.
Can we talk about cumin for a moment? There aren’t too many chili recipes that include cumin as an ingredient, but I really like it as an alternative to throwing in more chili powder. Don’t forget… “mild enough for an infant” is the goal. Does anyone else use cumin? Cumin in your chili?
– Sprinkle Cracker Barrel’s new shredded cheddar cheese to on top of your bowl of delicious, hot chili.
– Whip up some corn bread as a side item.
– If you hate chopping onions as much as myself, just throw them in the food processor. However, next time I’m wearing gloves because I swear my right hand smelled like onion still when I got in the shower today (3 days after handling onions).
– If you have any carrots, throw those in the food processor with the onion too. I used baby carrots that I happen to have in my fridge for snacks.
– This chili is deceptively filling! Fill up your bowl with half as much as you think you’ll eat and go from there.
– Get creative! As long as you have your tomato sauce, beef and beans… go ahead and do what you’d like with the rest of your autumn chili!