Chili

Hello Everyone!

Although I’m Hungarian, I love food in general especially rustic, mouth-watering one-bowl-dishes such as today’s recipe, Chili.


You may ask why someone with a Hungarian background would chose to share a recipe for Chili? Simply because it is another family favorite.


There are many types of Chili out there including vegetarian, with beef, pork, chicken or turkey. Depending on your dietary requirement, taste or mood.


Today I’m sharing with you Chili Con Carne because in my opinion this is the most popular of them all. But don’t worry I will be sharing all the recipes with you in different posts.

INGREDIENTS

  • 300 grams ground beef (I use lean)

  • 1 large jalapeño pepper, sliced

  • 1 large red bell pepper, cored, sliced

  • 1 large green bell pepper, cored, sliced

  • 1 large can of chopped tomatoes

  • 1/2 can of small tomato paste

  • 1 large or 2 medium onions, peeled, chopped

  • 1 cup of chopped cilantro

  • 2 can of red kidney beans (rinsed)

  • 1 cup of cooked corn (if you are using canned please rinse)

  • 1 stick of celery, sliced

  • 3 cloves of garlic, minced or grated

  • 1 tbsp. of olive oil

  • 1 tsp chipotle pepper oil (optional)

SPICES

  • 1 tsp salt (I like to use pink Himalaya salt)

  • 1 1/2 tbsp. chili powder (remember chili powder has salt)

  • 1/2 tsp crushed chipotle pepper flakes or chili pepper flakes

  • 1 tsp red paprika powder

  • 1 tsp Mrs. Dash ( optional, however it adds flavor without salt)

Place olive oil in a large stockpot; add ground beef, brown and when done remove fat with a spoon. I like to make my chili healthy and although I’m using lean ground beef there is always some fat that could be bad for your waistline 🙂 so I dispose of it.


Add chipotle oil and if needed a little more olive oil before adding the onion, peppers, cilantro and celery.

TIP


If you are lucky enough to find cilantro that has the roots on, peel them and include a few in your chili. It is unbelievably tasty and gives it a special kick.


Keep stirring and sautéing for a few minutes, then add the canned tomato, garlic and salt.


Cook for about 5 minutes and add everything; mix well and leave to cook until desired tenderness of the celery is reached, about 30 minutes.


Serve with crusty bread, dinner rolls, tortillas, tortilla chips or corn bread.


LEFTOVER CHILI


If for some strange reason 😉 you have some chili left after dinner, don’t worry it wont last long.


Make chili-dogs the following day or you may also mix it together with your favorite cooked pasta, place in a casserole dish, top with grated jalapeno (or other) cheese. Bake for about 20 minutes and you have a new dish.


You can also mix the chili with cooked rice and voilà you have another favorite.

You may also visit my


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