|Hey, shouldn’t the cheese be melting on that bowl of chili? Yes it should.
Did you take a picture of a cold bowl of chili first thing in the morning to seize the good lighting? You decide.
I once heard that true chili is just the meat — I suppose this means that a true chili aficionado would not add beans or tomatoes or carrots.
I always load mine with beans, carrots, occasionally peppers, and tomatoes. Then I finish it with cheese, crackers, noodles – and whatever else I can find. In fact, I sometimes don’t even add meat. Gasp!
In conclusion, if you are a chili connoisseur I would recommend you search out your esteemed chili recipes elsewhere. In fact, if you call yourself a connoisseur of anything aside from pretending to be a connoisseur than I would recommend you choose an alternate blog to better-suit your classy needs. If you are hungry and looking for good grub, try this.
Source: Chef Mom
1 large onion, diced
1 lb ground sirloin
1-2 carrots, sliced thinly
1 clove garlic, minced
1 14oz can diced tomatoes
1-2 14oz can kidney beans
1 14oz can chili beans (bush’s medium or hot chili beans work well)
2-3T chili powder (personal favorite chili powder is THIS one)
1tsp salt (optional, to taste)
32oz tomato juice
Garnish: elbow noodles, cheese, onion, crackers
In a large soup pot, brown meat, breaking it up as it cooks. Drain off fat. Transfer cooked meat to a separate bowl. Set aside. Add 1T olive oil to pan. Over medium heat, sauté onions, carrot, and garlic until soft, about 6-8minutes. Add diced tomatoes. Cook for additional 4 minutes. Add cumin and chili powder. Stir in beans and cooked meat. Add tomato juice. Stir. Bring to a boil and reduce to a simmer. Cook for about 1 hour, stirring occasionally. Taste.
Too acidic? Add 1tsp to 1T of sugar. It will help. You may want to add a bit more chili powder and/or salt at this point.
Garnish with whatever you like. Personally, I think the fun of chili is going crazy with the garnishing… but whatever you decide, be sure to enjoy!