Eric’s Chili

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Ingredients:

2 T high heat safflower oil

1 lb. ground meat (turkey, beef, or buffalo)

1 medium onion (we prefer purple)

3 large cloves garlic

2 sweet and 1 anaheim pepper (optional)

tomatoes, chopped—28 oz. can or 2/3 box Pomi Chopped or about 8 large fresh

3 – 15 oz. cans mixed chili beans (black, pinto, kidney)

chili powder (according to taste, between 1 to 5 T)

2 t cumin

1 t salt

1 or 2 t molasses

1 shot whiskey (optional)

Preparation:

If frozen, defrost meat.  Coarsely chop onions, set aside.  Coarsely chop garlic, set aside.

Add oil to large saucepot.  Turn heat to high.  Add onion, sauté ‘til tender.

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Add meat and break up with spoon.

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When meat is just brown but not all the way cooked, push to sides of pan.

Add garlic to center.

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If using peppers, chop coarsely.

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Add peppers to pan.

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Add tomatoes and turn heat to medium low.

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Rinse beans.

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Add beans to saucepot.

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Add spices and salt.  Cover and simmer at least one hour.

Add water, if too dry.  If too liquid, remove lid.

After simmering, add whiskey, if using, and molasses.

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Adjust salt and seasoning.

Serve with hot cornbread and green salad.

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