The best known chili in the Midwest is made with spaghetti so ummm...no.Chris_H_2 wrote:Why do you need rice (or Fritos)? Shouldn’t the chili speak for itself? Maybe it’s a Midwest thing, but we don’t do rice (or especially Fritos) around here.
Chili recipe I use:
1-2 onions depending on size diced
1 sweet bell pepper (red, yellow or orange) diced
1-3 carrots depending on size diced
2-3 lbs. ground beef (80/20 because anything less would be uncivilized)
2-3 tbsp ground cumin
1 32 oz. can diced tomatoes
1 jalapeño (take out the seeds and ribs if you are not into spicy) diced
2-3 chipotle peppers (I use chipotle in adobo sauce which you can get in a can at the grocery store - I also throw in some of the sauce for a little extra flavor) (also, same deal with the seeds since chipotle peppers are just smoked jalapeños) diced
Chili powder (I eyeball it but a fair amount)
A few dashes of cayenne pepper
1 15 oz. can red beans
1 15 oz. can black beans
1 15 oz. can cannelini beans
Dice onions, peppers and carrots and sauté/ sweat out in large pot. Season with salt and black pepper. After approximately 7-10 mins, add cumin and cook for 1 minute. Put in and brown all of the ground beef. Once browned, add jalapeño, chipotle peppers, chili powder, cayenne pepper, diced tomatoes, all of the beans, and a 15 oz. can of water and season with salt and black pepper. After it has reduced a little from the water, simmer on low for as long as you can (an hour, maybe 2?). Enjoy!
I will sometimes include celery as a vegetable to sweat out in the beginning of the process but it most depends on what I have around. I got this recipe initially off Food Network but over the years I made it so many times nearly everything is eyeballed and I am sure I am nowhere near that initial recipe.
