Christie asked me this weekend what recipe I used for chili and I had to fess up that it was a dish I just made up each time. No recipe used, just threw stuff in a pot until it was done.

So in honor of getting back to some posts after a break while I adjusted to my new job, here’s a recipe for chili. Serve this with some cornbread or brown rice for a very hearty, warming meal on a cold winter’s night!

The Stuff

• 6 cups of cooked beans (if using canned beans, aprox. 4 cans, make sure to rinse well first)
• 3 15oz cans of tomato sauce
• 2 15oz cans of diced tomatoes (I like using the fire-roasted kind with green chilies)
• 1 large onion, medium dice
• 2 green bell peppers, medium dice (or 1 bell and 2 Anaheim chilies)
• 5 large cloves garlic, chopped fine
• 2 Tablespoons chili powder
• 2 Tablespoons ground cumin
• 2 teaspoons smoked paprika (sweet or hot, depending on your preference)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• salt – to taste (if your canned tomatoes are salted you will probably not need any)

The Making

Bring a good sized stock pot (e.g., 8qt) up to medium-high heat and lightly coat with oil (e.g., high heat, spray canola). Add diced onions and saute for 5-8 minutes, letting them get dark in places is fine. Add garlic and continue to saute well for another 3 minutes. Add bell pepper and reduce heat to medium, saute for another 3-5 minutes

Add the rest of the ingredients, starting with all the tomato items. Fill each empty can half full of water, swish around to get all the tomato-y goodness, dump into the chili, and give a good stir.

Reduce heat to medium-low and simmer for at least 30 minutes to let flavors blend. If the chili comes up to a bubble, reduce heat fully to low. A longer simmer is best before serving, the flavors really come together nicely.

Options:

• Mix it up on those 6 cups of beans! Try a mix of pintos, black beans, Anasazi beans, kidney beans, navy beans, chickpeas, etc.
• Throw in a cup of broken up bits of Soy Curls. They will rehydrate nicely in the chili and add a great chewy texture.
• Serve over roasted potato wedges
• Use as filling for enchiladas (this recipe makes a very stew-like chili)
• Pair with a big ol’ wedge of cornbread, crusty whole wheat bread or some brown rice
• Top with a generous dollop of guacamole

Just what a cold day needs...