Kylie's Basic Meat Chili
There's not actually anything all that basic about this chili, given the number of ingredients, but it's also not all that complicated. Given my weakness for spice, I opt towards chili that gets its kick from layered flavors rather than heat. This is adapted from the Silver Palate Cookbook's "Chili for a Crowd" - literally intended to feed about 30+ people.
My version is tweaked slightly and right-sized for two people with some leftovers. This number of ingredients does require a fair number of prep work - I'd recommend taking the time to get everything measured and combined by group in advance to reduce the actual cooking time involved. Pair this with some rice and/or some sweet cornbread and you're good to go.
Kylie's Meat Chili
1/8 cup olive oil
1/3 of a yellow onion, finely chopped
2 lbs. ground beef
1 lb. sweet Italian sausage, removed from casings
2 garlic cloves, pressed
1/2 tsp. ground black pepper (scant)
1 tbsp. salt
1 6 oz. can tomato paste
1/6 cup dijon-style mustard
2 tbsps. ancho chili powder
4 tsps. ground cumin
1 tbsp. dried basil
1 tbsp. dried oregano
1 15.5 oz. can red kidney beans
2 14.5 oz. cans whole peeled tomatoes
1/4 cup red wine (we generally use a wine that has a little smoke or spice to it)
juice of 1/2 a lemon
- Heat olive oil in a large saucepan over medium-low heat. Add onions and cook over low heat, covered, until soft and translucent, about 10 minutes.
- While onions are cooking, start prep work - drain and rinse beans, open cans and drain tomatoes, combine dry ingredients, etc.
- When onions are done, add beef and sausage and cook over medium heat until browned. While meat is browning, finish up any prep work that's left. Once meat has been browned, try to strain out fat as best as you can.
- Reduce to low heat and add garlic, pepper, salt, tomato paste, mustard, chili, cumin, basil, and oregano. Combine and simmer together for a minute or two.
- Add red wine, lemon, and drained beans. Break the tomatoes apart with your fingers over the pot. Stir together and simmer, uncovered, for about 15 minutes.
- Taste and correct seasonings. Simmer for at least another 5 minutes and serve.
My version is tweaked slightly and right-sized for two people with some leftovers. This number of ingredients does require a fair number of prep work - I'd recommend taking the time to get everything measured and combined by group in advance to reduce the actual cooking time involved. Pair this with some rice and/or some sweet cornbread and you're good to go.
Kylie's Meat Chili
1/8 cup olive oil
1/3 of a yellow onion, finely chopped
2 lbs. ground beef
1 lb. sweet Italian sausage, removed from casings
2 garlic cloves, pressed
1/2 tsp. ground black pepper (scant)
1 tbsp. salt
1 6 oz. can tomato paste
1/6 cup dijon-style mustard
2 tbsps. ancho chili powder
4 tsps. ground cumin
1 tbsp. dried basil
1 tbsp. dried oregano
1 15.5 oz. can red kidney beans
2 14.5 oz. cans whole peeled tomatoes
1/4 cup red wine (we generally use a wine that has a little smoke or spice to it)
juice of 1/2 a lemon
- Heat olive oil in a large saucepan over medium-low heat. Add onions and cook over low heat, covered, until soft and translucent, about 10 minutes.
- While onions are cooking, start prep work - drain and rinse beans, open cans and drain tomatoes, combine dry ingredients, etc.
- When onions are done, add beef and sausage and cook over medium heat until browned. While meat is browning, finish up any prep work that's left. Once meat has been browned, try to strain out fat as best as you can.
- Reduce to low heat and add garlic, pepper, salt, tomato paste, mustard, chili, cumin, basil, and oregano. Combine and simmer together for a minute or two.
- Add red wine, lemon, and drained beans. Break the tomatoes apart with your fingers over the pot. Stir together and simmer, uncovered, for about 15 minutes.
- Taste and correct seasonings. Simmer for at least another 5 minutes and serve.
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