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Tuesday, May 19, 2009
Classic Chili Recipe
Posted by Sarah Howard on Tue, May 19, 2009 at 9:00 AM
Few classic home style staples are as simple and satisfying as a rich, hearty chili. This recipe literally takes 20 minutes to prepare and the simmer does the rest. Once you have the magical formula down pat, it’s the easiest one pot meal I’ve found to pull together on a lazy day.
There are several combinations to consider when composing an epic chili. Endless formulas of meats, beans, spices and tomato varieties are available and each bring their own flavor profile to the party. I prefer a savory tri-fecta of ground turkey, pork, and andouille combined with equal proportions of kidney and pinto beans. As for the spices, this recipe features red chile powder along with essential cumin and cayenne pepper for a little kick on the tongue. Feel free to experiment with ancho chile powder or other varieties, and fire roasted crushed tomatoes if you can find them.
Should you have the time I’d suggest doing your prep early in the afternoon, and leaving this dish on a low heat or in a slow cooker until dinner time. Serve some warm cornbread with honey-butter, or quick Jiffy mix corn cakes alongside as the perfect accompaniment. Optional garnishes of sour cream, grated cheddar and avocado are great additions to smooth out the spice and salty goodness as well.
Here's the recipe:
Classic Chili
1 red onion, chopped
2 tablespoons olive oil
1 tablespoon butter
1 pound ground pork
1 pound ground turkey
4 andoullie sausages, sliced
3 tablespoons chile powder
½ teaspoon cayenne pepper
2 teaspoon onion salt
1 tablespoon ground cumin
Salt and freshly ground pepper to taste
1 (16 ounce) can kidney beans
1 (16 ounce) can pinto or chili beans
1 (16 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes
Garnishes (optional): Sour cream, chopped scallions, avocado slices, shredded cheddar
In a large pot, saute the onion with the olive oil and butter over medium heat until soft and beginning to caramelize. Add the ground pork, turkey and andouille sausage, and cook until browned. Incorporate the spices and stir to coat all of the meat. Add the beans and tomatoes and adjust seasonings to taste. Cover and simmer on low heat for at least 30 minutes, stirring often, or several hours if time allows. Serve hot and garnish with options listed above.
Comments (3)
Showing 1-3 of 3
sounds great. But classic? With andouille? That said, i'll still have to try it some time.
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