Skillet Chili

I haven’t posted a recipe in a long time, so today, I bring you my chili recipe.

I’m a guy. I like guy food. I love to grill, and I run my little apartment kitchen like an Iron Chef. I cook burgers, steak, bacon, and things that require salsa or chile of some sort. I come from a mexican-heritage home and I live in New Mexico, so I like my “heat.”

What combines beef and spice perfectly? Chili.

There’s something special about chili. When it comes to foods that are cooked with love and passion, chili is as special and unique as the person who created it. So let’s see what my recipe says about me.

This will be less of a formal recipe and more of a list of steps that I take. Important ingredients are italicized.

    1. Fire up a skillet to med-high heat.
    2. Brown a pound (or more) of ground beef in some water. Use whatever meat you like. Ground turkey lends itself nicely to chili because it flakes easily. Lately, I’ve been combining ground beef and ground pork sausage.
    3. Drain it (if you want, I’m lazy and I don’t mind the greasy water.) Throw in some coarse chopped onion. Use a whole one if you want. (I chop about ½ large onion per pound of meat.) Salt and pepper to taste (generously, I say).
    4. When the onions are soft and clear, throw in 2 minced cloves of garlic.
    5. When you start to smell the garlic one room over, add about a cup of canned CRUSHED TOMATOES. I find that that provides the best consistency. Tomato paste and some water would work, but tomato juice and tomato sauce could be too watery.
    6. Time for the fire: use whatever spices you want, but here’s what I use.
      • -One 7 oz. can of chopped green chile
      • -½ cup of canned roasted tomato salsa
      • -4 tbsp of red chili powder
      • -1 tbsp of cayenne powder
    7. Now it’s time for my “secret” sauce and spice mix. Disagree all you want, my wife and I love it.
      • -splashes of steak sauce
      • -splash of vinegar
      • -squirt of ketchup
      • -dashes of “creole” seasoned salt
      • -dash of dry basil
    8. Finally, stir in a can of red kidney beans. Turn the heat down, and let simmer for about 30 minutes stirring occasionally. If you’re impatient, let it simmer 5 minutes.
    9. Serve and top with shredded cheese.
    10. Enjoy with some beer (or Coke in my case), some cornbread, a soft woman and an action movie. I recommend Die Hard, Predator, or Inception.

Omit, add, change anything you like. Give me some tips, just don’t criticize me! This isn’t the end-all-be-all chili recipe, this is my chili recipe. If you want to give me shit, don’t. Go make your own chili and let me eat mine.

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