Great Great Grammie Kitty's Beef and Bean Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbs. extra virgin olive oil (EVOO).
2 large onions, diced. I sometimes add diced carrots, celery, even sliced mushrooms.
5 cloves garlic, finely chopped.
2 lbs. ground beef (or 1 lb. mixed with 1 lb. ground turkey or pork
1/2 tbs. salt.
1 can Goya chipotle peppers in adobo sauce. Drain (save that juice!) dice.
1 tbs. ground cumin.
2 tbs. oregano or Italian seasoning.
1 (28-ounce) can crushed, peeled tomatoes with the juice.
1 cup water.
1 can Ro Tel tomatoes and chilis.
2 15 oz. cans kidney beans, drained and rinsed (You can cook your own in the chili, just follow package directions until 1/2 cooked, then drain and add to the chili to finish cooking).
1 cup fresh or frozen corn kernels (optional, save some to throw in the corn bread also).
Some garnishes are: Sour cream, grated sharp cheddar or shredded Mexican cheese, sliced scallions, avocado slices or Rebecca's Guacamole, shredded lettuce, chopped fresh jalapeņos (seeded), or chopped cilantro.
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Directions: |
Directions:Add some EVOO to a large Dutch oven and heat it up.
Add the onions, garlic, and beef, stirring frequently so that the beef "crumbles". If you have used just beef (or beef and pork), you may need to take a few paper towels and absorb the extra fat before you move onto the next stage.
Add the juice from the chipotle peppers, cumin, and oregano/Italian seasoning to the pot. Cook for 5 minutes.
Add the tomatoes, Ro Tel, and water, (and the par cooked beans if you made your own) stir. Bring up to a boil and then reduce to a slow simmer. Cook uncovered, for 1 1/2 to 2 hours, stirring frequently. You can also put it in the crock pot and walk away!
Add the canned kidney beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or some Cholula Sauce, if you like. If the chili is too thick add another can of Ro Tel tomatoes and chilis.
Set out bowls of your favorite garnishes for serving. |
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Number Of
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Number Of
Servings:5-7 |
Preparation
Time: |
Preparation
Time:45 Minutes to 1 hour |
Personal
Notes: |
Personal
Notes: I know there are lots of arguments regarding what a true chili is and I think we can all agree, this is not a true chili. This is Great Grammie Kitty's base chili, which I have heavily edited over the years. Those old New England gals had no idea how to spice things up! Sometimes on a Saturday night, Grammie Kitty would "scramble" up a pound of burger with some onions, add some paprika (I am pretty sure that is what she used for chili seasoning), a can of crushed red tomatoes, and a can of cooked, drained kidney beans. Cook everything until hot and reduced a bit and serve it with "Jiffy" corn bread. That was her chili and we thought it was just fine.
As you can see, Cousin Tony and I have doctored it up a bit. I still use Jiffy corn bread though! Tony likes it with Maple Butter - Soften a stick of butter and whip in 2 tbs. good Maple Syrup. Put it in a bowl (OK, you can get fancy and roll it in a log and cover with Saran Wrap). Let it chill a bit and serve on the corn bread - worth it!
This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.
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