Now that the holidays are over, I'm getting back into a normal pattern, and the weather is cold (for those that live in seasonal climates) I am getting back to regular cooking, as opposed to regular take-out.
Tonight: Chili
Specifically, 2-alarm chili.
This is altered from a recipe that I got from my mom. Now chili isn't a quick dish. In fact, chili tastes better on the second day. You have to allow at least an hour of simmering to make it taste even close on the same day. If you want to prepare everything in a slow cooker and let it cook all day, even better. Unfortunately, I usually decide to make chili midway through my day.
Note: The chili I made tonight was made with ground venison. If your meat looks different, that is why.
Ingredients:
1-2 lbs ground beef (as I noted I used venison. I have a freezer full of Bambi meat)
1/2 minced onion
2 cups tomato sauce (mine is in the big plastic bag in the picture. We bought a giant can at Costco and then divided it into 2 cup portions and froze it)
2 14 oz cans diced (or crushed) tomatoes (I actually used a can of each. Crushed will give you a smoother consistency while diced will make it thinner but with chunks)
2 14 oz cans chili beans (I am not a huge fan of the ones I have but they are the only no salt added that I can find. These are made from pinto beans, but I prefer kidney beans. I'm considering making my own at some point.)
1 can water (Adjust this for your preferred consistency)
1/4 lbs spaghetti (optional for some, I grew up with it)
1 Tbsp all-purpose flour mixed with 1/8 cup water (only add if you need it thicker. I didn't tonight)
6 Tbsp 2-Alarm Chili Seasoning (or to taste) - there are two ways to do this. You can make your own, which I do, or you can go buy this:
It comes with each ingredient in a separate pack. You can leave out the salt or cut it back, however you choose to do it. I wish all boxed kits came this way.
If you want to make your own (it is common ingredients) I will post my recipe for the seasoning mix at the end. I use a potassium-based salt substitute because it does need some salt to taste right.
Method:
Brown beef and drain
Add onion and cook until translucent
- If you used a leaner meat, like I did, you may not even need to drain it as what oil there is will be just enough to sautée the onions, allowing the onion and meat flavors to combine.
Tip: Add a tablespoon of the chili seasoning to your meat before it begins to brown. This will cook the seasoning into the meat, flavoring it at this point. The main reason why chili tastes best on the second day is that the meat takes time to absorb the flavors. This will speed things along a bit.
Add everything but spaghetti
-Once you get that all mixed up it should look like this:
Simmer for 30 minutes - stir frequently
-Chili is a dish easily ruined by inattentive cooks. If you don't stir it often enough it will stick to the bottom and burn. That burned taste will be in every bite. I have made this mistake before as well as been victim to my wife doing this way too often. I should delete Facebook off her phone.
- If you don't want spaghetti in your chili, you are done.
Break spaghetti into thirds and mix into chili
- I love how they stick out, looking like the arms of a drowning pasta god.
Simmer 20 minutes - stir frequently
- Same rule for stirring, but also pay attention for if you feel any heavier chunks than normal. Occasionally your spaghetti might clump together, and look like this:
- You have to either let it cool down and pull apart with your fingers or use a metal fork or spoon to separate the noodles. If that stays in there it won't be fully cooked in the center and will either have a chewy or crunchy consistency.
Serve with optional cheese, sour cream, and crackers.
- Or however you like to do it. If you don't think it is hot enough, but no one eating with you wants it hotter, just add a shot of Tabasco sauce into your bowl. If you want it hotter in general then see my note for the seasoning mix.
And warn your family and friends. They will hear/smell you coming.
Spicy Chili Seasoning:
For low sodium, I use a potassium-based salt substitute. You can do that or adjust the amount as you like.
If you want it hotter, add more cayenne pepper.
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And if anyone noticed that my photos are better lit, it is because we got new lights in the kitchen. We put in a couple of spotlight units. Now I actually have light pointing directly where I need it.